"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Egg Soufflé, by Betsy Kleinman, is from The Kleinman Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 stick butter (melted) White Bread (crusts cut off) 8 eggs 2 cups milk Salt and pepper to taste 8-10 ounces cheddar cheese (grated)
Melt butter in casserole dish. Add enough white bread (cubed) to fill bottom of casserole. Cover with cheese. Separate eggs. Beat whites until stiff (this is the really secret part that my mom wouldn’t tell people). Beat yolks with milk, salt and pepper. Fold whites into yolk and pour on top of cheese. Bake at 350 degrees for 45 minutes.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.