Published Jan 08, 2010 in Egg Dishes

Vintage Souffle RecipeThis recipe was clipped from a newspaper and looks like it could be a promo piece for the brand “Clear Brook”. Not sure how old this is but the (partial) advertisement on the back shows fur coats for $99 (mink-dyed muskrat, dyed caracul, natural russian tiger and dyed fox). I guess they didn’t have PETA to contend with back in those days ;). Recipe is typed below along with a scanned copy.


3 tablespoons Clear Brook Butter
3 tablespoons flour
1 cup milk
1 teaspoon salt
1 2/3 cups Wilson’s Certified Cheese
4 Clear Brook Eggs

Make a white sauce of butter, flour, milk, salt. Add cheese (grated). Remove from fire, add beaten yolks. Cool and fold into beaten egg whites. Bake in a casserole in a slow oven (300°F.) about 1 1/2 hours. Serves six.

When serving omelette, first break crust carefully with two forks.

P.S. For a “quickie” souffle, to be served at once, bake in a hot oven (425°F.) for 25 minutes.

Goodbye till next week. G. R.

The 2 Week Diet

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