|Milk||3⁄4 Cup (12 tbs)|
|Grated nutmeg||1 Teaspoon|
|Grated gruyere cheese/Parmesan cheese||4 Ounce|
Make a white sauce by melting 1 oz.
of butter, stirring in flour, then the boiling milk.
Add the grated cheese, stirring all the time with a wooden spoon, till you have a very smooth paste.
Add pepper, a pinch of nutmeg, a very little salt; mix, and take the saucepan off the heat.
Then add the yolk of an egg, mix in thoroughly, and only then add the second yolk.
Mix thoroughly again.
Leave to get cold.
(If time is shortâ€”8 to 10 minutes is enough.) Grease the dish or moulds with melted butter.
Just when you are ready to cook the souffle (your guests are at table, aren't they?) whip the whites of egg very hard and stiff (don't forget the pinch of salt in the bottom of the bowl); mix them with the thick sauce, pour it all quickly into the dish or moulds, cook in a moderate oven first, then raise the heat gradually during 8 or 10 minutes for small individual souffles, and during 20 to 25 minutes for a souffle of the size described here.
Basic advice for the Cooking of Any Souffli The souffle will always be lighter if you use one extra white of egg to every 2 eggs.
Never beat your eggs in advance.
The souffle moulds should be very thoroughly greased with melted butter right to the top.
The oven should be moderate when you begin cooking and gradually become hotter and hotter.
This is very important.
A souffle put in too hot an oven will burn, will not be cooked inside, and will not rise.
The souffle should be served as soon as it is taken out of the oven.