Cheese Souffle
Over a year ago
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Ingredients
- 1 8¼- inch souffle dish
- butter
- dried breadcrumbs
- 1½ oz butter
- 1½ oz flour
- ¾ pint low fat dried milk
- 6 eggs separated
- 8 oz cheddar cheese . grated
- to taste salt and pepper
- pinch of dried mustard
Accompaniment
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Method
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1
1. Generously butter souffle dish.
2. Put in a few spoonfuls of btreadcrumbs, and tip dish until the inside is well coated. Shake out any excess.
3. Melt butter in a saucepan and stir in flour. Cook for a minute.
4. remove from heat and gradually stir in milk. Return to heat and bring to boil, stirring.
5. Remove from heat.
6. Whiskegg yolks into the sauce. Stir in cheese, salt, pepper and mustard.
7. Whisk egg whites until they stand in soft peaks. Gently mix about a quater of the egg whites into sauce. Then spoon sauce gently into bowl containing the remaining beaten egg whites. Very gently fold whites into sauce.
8. Pour mixture into prepared souffle dish. Bake in oven at 375 deg. F. 190 deg. C. Gas Mark 5 for about 40 mins.
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