Published Jan 08, 2010 in Egg Dishes

This recipe was clipped from a magazine and found in a large collection, date unknown. The recipe directions are a bit unconventional and fun, I wonder who wrote it? Recipe is typed below along with a scanned copy.

Recipe Clipping For Cheese Souffle


Make a cream sauce using 4 tablespoons butter or margarine, 4 tablespoons flour, 1 1/2 cups milk, 1 teaspoon salt and a few grains of cayenne. Do all this in the double boiler and stick by and stir like crazy all the while. When the sauce is thick and smooth, add 1/2 pound diced or grated Cheddar cheese. Stir until the cheese melts. Remove from heat and add 6 egg yolks, beaten well, until the sauce is all in a dither of smoothness and looks like the harvest moon. Stir constantly while you add the eggs. Cool the mixture–but little. Fold the cheese sauce into 6 egg whites beaten until stiff but not dry, cutting and folding the mixture until it’s like a newly married couple–nothing can part them. Pour into a 2-quart casserole. With a teaspoon draw a line around the mixture in the casserole one inch from the edge to form a crease which, when baked, forms a “top hat” on the souffle. Bake 1 1/4 hours in a slow oven, 300° F., and serve immediately. (And, from long experience, over a life lived right, it does no harm to set your casserole in a pan of hot water. Doesn’t cost a cent and pays off well.)

The 2 Week Diet

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