Cheese Souffle With Cream Of Tartar
|Butter||2 1⁄2 Ounce (2 Ounce Plus 1 Tablespoon)|
|Coarsely grated cheese||5 Ounce|
|Milk||10 Ounce, scalded|
|Pepper white||1⁄8 Teaspoon|
|Ground mace||1⁄8 Teaspoon|
|Cream of tartar||1⁄4 Teaspoon|
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
With the tablespoon of butter, grease a 2 1/2 pint [1 1/2 quart] souffle dish.
Sprinkle 4 tablespoons of the grated cheese around the inside of the dish and, with a table knife, press it on to the bottom and sides.
Set the souffle dish aside.
In a large saucepan, melt the remaining butter over moderate heat.
With a wooden spoon, stir the flour into the butter and cook, stirring constantly, for 1 minute.
Do not let this roux brown.
Remove the pan from the heat.
Grad- ually add the milk, stirring constantly.
Return the pan to the heat and cook the mixture, stirring constantly, for 1 minute Or until it is thick and smooth.
Remove the pan from the heat and add 1/2 teaspoon salt, the pepper, mace and paprika.
Beat the egg yolks, a little at a time, into the hot sauce.
Set the pan aside to allow the egg yolk mixture to cool slightly.
In a mixing bowl, beat the egg whites with a rotary beater or wire whisk until they are foamy.
Add the remaining salt and the cream of tartar.
Continue beating until the egg whites form stiff peaks.
Stir the remaining cheese into the hot sauce.
When the cheese is thoroughly mixed in, spoon the egg whites on top of the sauce and gently, but quickly, fold them in with a metal spoon.
Spoon the mixture into the prepared souffle dish.
With a table knife, carefully mark a deep circle in the centre of the souffle.
Place the souffle in the centre of the oven and bake for 40 to 45 minutes, or until it is lightly browned on top and it has risen 1/2 inch above the top of the dish.
Remove the souffle dish from the oven and serve at once.