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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Classic Cheese Souffle Recipe

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This recipe for Classic Cheese Souffle is from The tuggle,Porter&FriendsFamily Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Butter Parmesan cheese, grated 1/3 cup butter b1/3 cup flour 1 Tbsp.onion, minced v1/2 tsp.dry mustard 11/2 cups milk 11/2 cups milk 11/2 cups cheddar cheese, shredded 6 eggs, separated
Directions:
Directions:
Butter bottom and sides of a 21/2-quart souffle dish and dust with Parmesan cheese. In medium saucepan, melt 1/3 cups butter, then blend in flour, onion and mustard. Cook and stir over medium-high until mixture is smooth and thick.Stir in cheddar cheese until melted and remove from heat. Beat egg yolks at high speed for 5 minutes. Into yolks,blend the hot mixture a little at a time,then combine the two mixture thoroughly. Beat the egg whites. Carefully pour into prepared dish. For the classic " top hat",hold a spoon upright and circle mixture along the rim of the dish about 1- inch deep. Bake in preheated oven to 350*F.for 35 to 40 minutes until puffy and lightly browned. Serve immediately.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Yummy

 

 

 

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