Cheese Souffle

Souffle de Fromage

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • ¼ Pound of Grated Cheese
  • A Gill of Fresh Cream, or Milk
  • 3


Grate the cheese very fine and then add to it the boiling milk; add gradually the pepper, Cayenne and salt. Then add the butter and flour, rubbed well together. When the Cheese is well dissolved, take the mixture off; then add nutmeg and the beaten yolks of three eggs and the whites of two eggs beaten to a froth; stir the whole well. Place all in a shallow earthen dish, add a little butter that