Cheese Soufflé

The "Queen" Cookery Books. No.9. Sala... · S. Beaty-Pownall · 1905
Source
The "Queen" Cookery Books. No.9. Salads, Sandwiches, and Savories.
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (8)
Instructions (4)
  1. Melt 1oz. of butter, stir into it 1oz. of fine sifted flour, moisten this with a gill of new milk or single cream, and let it boil together till perfectly blended
  2. mix in, off the fire, the yolks of three eggs, a seasoning of salt, white or black pepper, as you prefer it, and 2oz. to 3oz. of grated and dry Parmesan, beating each egg in well before adding the next
  3. stir in the whites of the eggs beaten to the stiffest possible froth
  4. pour the mixture into a buttered and papered soufflé
Original Text · last edited 4 days ago
Cheese Soufflé.—Melt 1oz. of butter, stir into it 1oz. of fine sifted flour, moisten this with a gill of new milk or single cream, and let it boil together till perfectly blended ; now mix in, off the fire, the yolks of three eggs, a seasoning of salt, white or black pepper, as you prefer it, and 2oz. to 3oz. of grated and dry Parmesan, beating each egg in well before adding the next ; lastly, stir in the whites of the eggs beaten to the stiffest possible froth, pour the mixture into a buttered and papered soufflé
Notes
—