Cheese Souffle With Gruyere Cheese Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Flour | 3 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | ||
| Milk | 3/4 Cup(16 tbs) | |
| 5 Tablespoon | ||
| Gruyere or Swiss cheese | ||
| Parmesan cheese | 1 Tablespoon, grated | |
| Dry mustard | 1 Teaspoon | |
| Egg yolks | 4 | |
| Egg whites | 4 | |
Directions
Melt the butter (or margarine) in a pan.
Stir in the flour, salt, and pepper.
Pour on the milk and stir over heat until it thickens (it must not boil).
Add the cheese and mustard; add the egg yolks, one at a time, beating after each addition.
Lastly add the egg whites, stiffly beaten.
Grease a casserole and tie a band of greased paper around the outside top to support the souffle as it rises.
Fill the casserole with the mixture and bake in a moderate oven (350 degrees) for 1/2 hour.
Remove from oven, take off the paper collar, and serve at once.
Stir in the flour, salt, and pepper.
Pour on the milk and stir over heat until it thickens (it must not boil).
Add the cheese and mustard; add the egg yolks, one at a time, beating after each addition.
Lastly add the egg whites, stiffly beaten.
Grease a casserole and tie a band of greased paper around the outside top to support the souffle as it rises.
Fill the casserole with the mixture and bake in a moderate oven (350 degrees) for 1/2 hour.
Remove from oven, take off the paper collar, and serve at once.
Chef
