High Hat Cheese Souffle Recipe
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Dash cayenne | ||
| Milk | 1 Cup (16 tbs) | |
| 1/2 pound sharp process American cheese, thinly sliced | ||
| Egg yolks | 4 | |
| Egg whites | 4 , beaten | |
Directions
Melt butter; blend in the flour, salt and cayenne.
Add milk; cook quickly, stirring constantly, till mixture thickens and bubbles.
Add cheese; stir till cheese melts.
Remove mixture from heat.
Beat egg yolks till thick and lemon-colored.
Slowly add cheese mixture to egg yolks, stirring constantly.
Cool mixture slightly, then pour slowly into beaten egg whites, folding together thoroughly.
Pour mixture into ungreased l 1/2-quart souffle dish or casserole.
For a top hat (it puffs in the oven!) trace a circle through mixture 1 inch from edge and 1 inch deep.
Bake at 300° for 1 hour and 15 minutes or till knife comes out clean.
Add milk; cook quickly, stirring constantly, till mixture thickens and bubbles.
Add cheese; stir till cheese melts.
Remove mixture from heat.
Beat egg yolks till thick and lemon-colored.
Slowly add cheese mixture to egg yolks, stirring constantly.
Cool mixture slightly, then pour slowly into beaten egg whites, folding together thoroughly.
Pour mixture into ungreased l 1/2-quart souffle dish or casserole.
For a top hat (it puffs in the oven!) trace a circle through mixture 1 inch from edge and 1 inch deep.
Bake at 300° for 1 hour and 15 minutes or till knife comes out clean.
Chef
