Cheese Souffle With Gruyere Cheese
|Milk||3⁄4 Cup (12 tbs)|
|Grated gruyere cheese/Swiss cheese||5 Tablespoon|
|Grated parmesan cheese||1 Tablespoon|
|Dry mustard||1 Teaspoon|
Melt the butter (or margarine) in a pan.
Stir in the flour, salt, and pepper.
Pour on the milk and stir over heat until it thickens (it must not boil).
Add the cheese and mustard; add the egg yolks, one at a time, beating after each addition.
Lastly add the egg whites, stiffly beaten.
Grease a casserole and tie a band of greased paper around the outside top to support the souffle as it rises.
Fill the casserole with the mixture and bake in a moderate oven (350 degrees) for 1/2 hour.
Remove from oven, take off the paper collar, and serve at once.