Cheese Soufflé
Soufflé Au Formage

Ingredients
1-cup hot milk
3 Tbs flour
2 Tbs butter
1 Tbs grated Swiss cheese
1 Tbs soft butter
pinch salt
pinch pepper
4 egg yolks
6 egg whites
1 cup grated Swiss cheese

Preheat oven to 400
Grease the bottom and sides of a 2-quart soufflé dish with the 1 Tbs soft butter
Sprinkle in the 1 Tbs grated Swiss cheese. Spread evenly

In a large saucepan, melt 3 Tbs butter
Add 3 Tbs flour and cook over low heat, stirring constantly for 1-2 minutes. Do not let the roux brown.

Remove the saucepan from heat and add one-cup warm milk. Beat with a whisk until well blended.
Add the salt and pepper and return to heat. Stir constantly until the mixture comes to a boil and thickens.
Simmer 1 minute and remove from heat. Add egg yolks one at time. Blend thoroughly before adding the next.
Beat the egg whites until they are stiff and standing in peaks. You can use an electric beater or a hand whisk.
Add a large spoonful of the egg white to the sauce mixture.
Add all but 1 Tbs of the grated cheese
Fold in the rest of the egg whites. Do not stir.
Pour the soufflé mixture into the dish. Sprinkle with remaining cheese.
Place soufflé in the middle shelf of the oven and turn the heat down to 375.
Bake for 25-30 minutes. The soufflé should be about 2 inches above the rim of the dish.
Serve at once. Serves 4.

Want to learn more French Secrets?

Thursday April 2nd
Fabulous French Cooking
6-9 pm / $50

Learn the secrets of French cooking. You can do it! In this class we will be making some French classics that will make you the star of the kitchen!
French Onion Soup
Chicken Cordon Bleu
Cheese Soufflé
Béchamel Sauce

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Uncategorized by Wendy Van Wagner