Monday, May 22, 2017

Cybill Shepherd's Cheese Souffle

Cybill Shepherd's Cheese Souffle

1/4 cup butter
1/2 cup flour
1 tsp. salt
White pepper to taste
1 1/2 cups finely grated cheese (Gruyere, Cheddar or American)
4 large eggs, separated
Dash of cayenne

Melt butter, blend in flour to form smooth paste. Gradually add milk, stirring, and cook over low heat until smooth and thick. Add salt, white pepper and cheese; stir until cheese is melted and well-blended. Set aside. Beat egg yolks until thick; gradually add hot cheese sauce and cayenne to taste. Beat egg whites until stiff, but not dry; fold into cheese sauce. Pour into well-greased 1 1/2-qt. souffle dish (or straight-sided baking dish). Fill souffle dish only three-quarters full. With teaspoon, make track 1-inch from edge of dish so souffle can break and puff. Bake in preheated 350 degrees F. oven about 50 minutes (or until well-puffed and golden brown). Serve alone or with chicken cream sauce, artichokes, or watercress-endive salad. Serves 4.

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