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Cheese Souffle


3 tablespoons butter
4 tablespoons flour
1 cup milk
5 egg, separated
1 cup cheddar cheese, grated

Serving Size : 4

Melt butter and stir in flour til smooth. Gradually add milk and stir til blended. Cook and stir til thick and smooth. Salt and pepper to taste; cool.

Beat egg yolks til thick and lemon colored; stir into white sauce. Stir in cheese. Beat egg whites til stiff but not dry. Fold half the whites thoroughly into cheese sauce. Fold remaining whites lightly into sauce. Turn into 1 1/2-quart straight-sided casserole. Bake 35 to 40 minutes at 375F.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.