CHEESE SOUFFLE
1 1/2 tsp. Butter
1 1/2 tsp. Flour
3 Tbl. Milk or light cream
1/3 cup Grated cheddar cheese
1 Egg yolk
Dash (1/8 tsp.) Nutmeg
Dash (1/8 tsp.) Cayenne pepper
Dash (1/8 tp.) Dry mustard
To taste Salt
To taste Pepper (white pepper is best)
1 Egg white
Melt butter in saucepan over medium heat. Stir in flour and let bubble for 30 seconds. Add milk and cook, stirring until thick. Add cheese and stir until melted. Remove from heat. Mix in egg yolks, seasonings and one or more variations. Beat egg white until they form moist peaks. Fold egg white into yolk mixture. Spoon into a 10-oz. souffl? dish and bake 20 minutes in a 350? oven. Serve immediately.
Variations:
1 Tbl. Minced chives or green onions
2 Tbl. Chopped cooked vegetable
2 Tbl. Chopped cooked meat, poultry or seafood
Yield: 1 serving
Creative Cooking
By
Lydia Critchley
creativecook@creativecookingbylydia.com
For class information, click on the “Calendar” icon and contact me at the above e-mail address for details.
