Cheese Souffle

Preparation info
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By Lizzie Black Kander

Published 1903

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  • 2 tablespoons flour
  • 2 tablespoons butter
  • ½ cup


Rub butter and flour together over the fire, when they bubble, add gradually hot milk; season with pepper and salt. Add slowly the grated cheese. Remove from fire. Add the beaten yolks, cool the mixture then add the beaten whites, stirring all together thoroughly. Put in pudding dish which has been well buttered, and bake in a moderately hot oven from fifteen to twenty minutes, until it is set—