CHEESE SOUFFLÉE

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (6)

nine table-spoonfuls of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a pint of milk ↝ Milk, NFS [Milk, reduced fat]
four ounces of grated cheese ↝ Cheese, tilsit [Dairy and Egg Products]
a pinch of cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
the yolks and whites of three eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (5)

Stir in gently a pint of milk to make the batter as thick as cream.
Strain it through a pointed strainer, to prevent being lumpy.
Switch the yolks and whites of three eggs separate for five minutes.
Stir in the last thing, into the batter.
Bake in a round buttered dish, in a hot oven, half-an-hour before required, as soufflées do not do well to be baked too soon.

Original Text

CHEESE SOUFFLÉE.

Take nine table-spoonfuls of flour, stir in gently a pint of milk to make the batter as thick as cream; strain it through a pointed strainer, to prevent being lumpy. Have four ounces of grated cheese, a pinch of cayenne pepper, and salt. Switch the yolks and whites of three eggs separate for five minutes. Stir in the last thing, into the batter; bake in a round buttered dish, in a hot oven, half-an-hour before required, as soufflées do not do well to be baked too soon.

Notes

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