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Hot Peppery Cheese Souffle

Western.Chefs's picture
Ingredients
  Butter/Margarine, fat / salad oil 4 Tablespoon
  Flour 4 Tablespoon
  Bottled milk/3/4 cup evaporated milk and 3/4 cup water 1 1⁄2 Cup (24 tbs), heated
  Salt 1 Teaspoon
  Cayenne pepper 1 Dash
  Processed american cheddar cheese 1⁄2 Pound, sliced (2 cups)
  Eggs 6 , separated
Directions

Melt butter in the top of a double boiler, add flour, and blend.
Add heated milk, salt, and cayenne.
Cook until smooth and thickened, stirring constantly.
Add the cheese and stir until cheese is melted.
Remove from heat, add beaten egg yolks, while stirring constantly, and mix well.
Slowly pour this mixture into the stiffly beaten egg whites, while mixing and blending carefully, but thoroughly.
Pour into 2 qt casserole.
Bake in a slow oven of 300°F for 1 1/4 hrs.
Serve at once.
If necessary, the butter may be omitted.
In this case, blend 6 tablesp ofthemilk with the flour in top of double boiler.
Then add rest of milk, put over boiling water.

Recipe Summary

Cuisine: 
French
Course: 
Dessert
Method: 
Baked
Ingredient: 
Cheese

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