Sunday, May 8, 2016

Bill Cullen's Cheese Souffle

Bill Cullen's Cheese Souffle

3 tablespoons butter
3 tablespoons flour
1 cup milk
1/2 teaspoon salt
Pinch of cayenne
4 egg yolks
1/2 cup each, crumbled Swiss and sharp Cheddar
5 egg whites

Melt butter in top of double boiler over direct heat. Blend in flour. Stir in milk and seasonings and remove from fire. Beat in egg yolks, one at a time, alternately with cheese. Place top of double boiler over hot water, stir until cheese has melted.

Blend well, remove from hot water, cool slightly. Fold in stiffly beaten egg whites. Pour into a buttered 1 1/2-quart souffle dish. Bake at 375 degrees for 30 minutes or until top is lightly browned. Fold a wax paper collar around the souffle dish about two inches over the top of the dish during baking. Secure with string around collar to hold in place. Remove before serving. Serve immediately. Top with medium white sauce flavored with Dijon mustard. Serves 4.

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