Swiss Cheese Souffle Recipe
Ingredients
1/4 cup butter or margarine
1/4 cup flour
1/4 teaspoon salt
Few grains black pepper
1/8 teaspoon ground nutmeg
1 cup milk
6 oz. natural Swiss cheese, finely shredded
4 egg yolks, well beaten
4 egg whites
Directions
Heat butter in a saucepan.
Blend in a mixture of flour, salt, pepper, and nutmeg; heat until bubbly.
Add milk gradually, stirring constantly.
Bring to boiling; stir and cook 1 to 2 minutes.
Remove from heat.
Stir in the cheese all at one time.
Pour sauce slowly into beaten egg yolks, beating constantly.
Beat egg whites until stiff, not dry, peaks are formed.
Spoon cheese mixture over egg whites; fold until just blended.
Turn into an ungreased 1 1/2 quart souffle dish (deep casserole with straight sides).
Bake at 325°F about 50 minutes, or until a knife inserted halfway between center and edge of souffle comes out clean.
Blend in a mixture of flour, salt, pepper, and nutmeg; heat until bubbly.
Add milk gradually, stirring constantly.
Bring to boiling; stir and cook 1 to 2 minutes.
Remove from heat.
Stir in the cheese all at one time.
Pour sauce slowly into beaten egg yolks, beating constantly.
Beat egg whites until stiff, not dry, peaks are formed.
Spoon cheese mixture over egg whites; fold until just blended.
Turn into an ungreased 1 1/2 quart souffle dish (deep casserole with straight sides).
Bake at 325°F about 50 minutes, or until a knife inserted halfway between center and edge of souffle comes out clean.
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