Assemble these supplies:
- 6 tablespoons butter
- 8 tablespoons flour
- 1/2 teaspoon salt
- 2 cups milk
- 1 cup cheese, grated
- 4 eggs, separated
- Melt butter in a frying pan over low heat; blend in flour and salt. Remove from heat and gradually stir in the milk. Return to heat and stir continually until thick and smooth—about 5 minutes. Add cheese and remove from the heat to blend.
- Add a little of the sauce to the slightly beaten egg yolks; then stir them into the cheese sauce. Beat the egg whites until they are stiff but fluffy. Fold the whites carefully into the cheese mixture.
- Pour into a 1 1/2 quart capacity greased casserole. Bake at 325° for 20 minutes; then at 425° for about 15 minutes or until souffle is raised and golden brown on top. Serve immediately or it will drop.
- SERVES 6.
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