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This recipe for CHEESE SOUFFLE, by , is from The Signorelli Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

B.J. Thorsnes
Added: Friday, June 3, 2005


1 c. milk
1 sm. bay leaf
1 shallot, sliced
sm. piece of celery
1 tsp. salt
6 mixed peppercorns
3 T. butter
3 T. flour
1/8 tsp. cayenne pepper
1/8 tsp. English dry mustard
1/2 tsp. French mustard
1/4 c. Camembert cheese, strained
1/4 c. freshly grated Gruyere cheese
1/4 c. freshly grated parmesan cheese
5 egg yolks
few breadcrumbs
7 egg whites
dash of paprika

Preheat oven to 375 degrees. Add milk, bay leaf, shallot, celery, salt and pepprcorns to a smal saucepan. Stir over low heat until mixture comes to a boil. Cover, allow to steep for 5 minutes. Melt butter in a heavy saucepan. Remove from heat and add flour. Stir in cayenne pepper, mustards, and strain in milk mixture. Stir over medium heat until mixture comes to an additional boil. Add Camembert and Gruyere cheeses and add 1/2 of grated parmesan cheese. Mix well. Beat egg yolks until light and fluffy, and mix into sauce. Butter an 8" souffle dish and lightly dust with breadcrumbs and a little parmesan cheese. In a seperate bowl, beat egg whites until very stiff. Add cheese sauce. Fold gently, but not to thoroughly so that part of the egg white still shows. Fill souffle dish, leaving a 1/4" rim at top. Sprinkle remainder of parmesan and breadcrumbs on top. Stand in a shallow pan of water. Bake in oven for 45-50 minutes or until just firm to the touch. Do not open oven door until souffle has been in for at least 25 minutes. Remove and sprinkle with paprika. Serve at once.

Number Of Servings:
Number Of Servings:
serves 4
Personal Notes:
Personal Notes:
This is my favorite cheese souffle, from an old book on cheeses. With a salad and good bread, a very elegant supper this will make! (Wine too, of course.)




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