50 g (2 oz) 4 Tbs Butter
150 g (5 oz) 1 1/4 cups Cheese, grated (preferably a mixture of Gruyere and Parmesan)
25 g (1 oz) 4 Tbs Flour
300 ml (10 fl oz) 1 1/4 cups Milk, scalded
Salt and pepper to taste
1/4 tsp Paprika
5 Egg yolks
6 Egg whites
1/4 tsp Cream of tartar
150 g (5 oz) 1 1/4 cups Cheese, grated (preferably a mixture of Gruyere and Parmesan)
25 g (1 oz) 4 Tbs Flour
300 ml (10 fl oz) 1 1/4 cups Milk, scalded
Salt and pepper to taste
1/4 tsp Paprika
5 Egg yolks
6 Egg whites
1/4 tsp Cream of tartar
method
1. Preheat the oven to moderate 180°C (Gas Mark 4, 350°F). Using a little of the butter, grease a medium souffle dish. Sprinkle about 4 tablespoons of the grated cheese around the inside and press on to the bottom and sides.
2. Melt the remaining butter in a saucepan. Remove the pan from the heat and stir in the flour to form a smooth paste. Gradually stir in the scalded milk and return to the heat. Bring to the boil and cook the sauce, stirring constantly, for 2 to 3 minutes, or until it is thick and smooth.
3. Remove from the heat again and beat in the seasoning and paprika, then the egg yolks a little at a time. Set aside to cool slightly.
4. Beat the egg whites until they are foamy. Add salt to taste and the cream of tartar and continue to beat until they form stiff peaks.
5. Stir the remaining cheese into the egg yolk mixture and when it is thoroughly blended, quickly fold in the egg whites. Transfer the mixture to the prepared souffle dish. Carefully mark a deep circle in the centre of the souffle and place the dish in the oven. Bake for 40 to 45 minutes, or until it is lightly browned on top and the souffle is well risen.
6. Remove from the oven and serve at once.
2. Melt the remaining butter in a saucepan. Remove the pan from the heat and stir in the flour to form a smooth paste. Gradually stir in the scalded milk and return to the heat. Bring to the boil and cook the sauce, stirring constantly, for 2 to 3 minutes, or until it is thick and smooth.
3. Remove from the heat again and beat in the seasoning and paprika, then the egg yolks a little at a time. Set aside to cool slightly.
4. Beat the egg whites until they are foamy. Add salt to taste and the cream of tartar and continue to beat until they form stiff peaks.
5. Stir the remaining cheese into the egg yolk mixture and when it is thoroughly blended, quickly fold in the egg whites. Transfer the mixture to the prepared souffle dish. Carefully mark a deep circle in the centre of the souffle and place the dish in the oven. Bake for 40 to 45 minutes, or until it is lightly browned on top and the souffle is well risen.
6. Remove from the oven and serve at once.
serving amount
4 - 6 servings
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