Cheese Souffle Cockaigne
Recipe By : Joy of Cooking
White Sauce: Melt butter over low heat. Add flour and blend over
heat for 3 to 5 minutes. Stir milk in slowly. Add the onion, studded
with the cloves the half bay leaf. Cook and stir the sauce with
whisk or wooden spoon until thickened and smooth.
Place in a
oven for 20 minutes to cook slowly.
The oven interval also saves
time and hands for other kitchen jobs. Strain the sauce. Season
and add a grating of nutmeg. Remove from heat 1/2 minute.
Add to the prepared white sauce the Parmesan and Gruyere cheeses
beaten egg yolks, stirring well. Beat the egg whites until stiff
dry and then fold into the cheese mixture. Pour into one 7-inch
individual prepared baking dishes. You may decorate the souffles
baking with the thinly (paper-thin) sliced swiss cheese, cut into
shapes. Bake 25 to 30 minutes or until set.
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