russ's cheese souffle
(2 ratings)
This souffle is great when served with a tomato or mushroom sauce.
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(2 ratings)
yield
4 servings
prep time
15 Min
cook time
40 Min
method
Bake
Ingredients For russ's cheese souffle
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3 Tbs. butter
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3 Tbs. flour
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1 C. milk
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1 1/4 C. coarsely grated cheddar cheese (or 3/4 C. coarsely grated Swiss or Gruyere cheese)
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3 eggs, separated
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1 tsp. salt
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1/8 tsp. pepper
How To Make russ's cheese souffle
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1Melt butter in a saucepan over moderate heat, blend in flour, and slowly stir in milk. Heat, stirring until thickened. Add cheese and stir until melted. Beat yolks lightly, blend in a little hot sauce, and return to pan. Heat and stir for 1-2 minutes over lowest heat. Take pan off heat and mix in salt and pepper. Lay a piece of wax paper on surface of sauce and cool to room temperature. Meanwhile, preheat oven to 350 F. Beat egg whites until stiff but not dry, stir about 1/4 cup into sauce, then fold in remaining whites. Spoon into an ungreased 5-cup souffle dish and bake uncovered, 35-40 minutes until puffy and browned. Serve at once.
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