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Swiss Cheese Soufflé




Source of Recipe


by Millie, from The Frugal Gourmet Cooks With Wine


Recipe Introduction


Author's Note: There is no great secret to making a good soufflé. Remember that the eggs need to be at room temperature and the cheese sauce must not be too hot when you gently fold it into the whipped egg whites. This dish must be prepared just as your guests are about to arrive. You want it to come from the oven at the right moment as it will fall in a few minutes after being removed from the oven.


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=10095.188

List of Ingredients




3 ½ T butter
4 ½ T flour
1 ½ C hot milk
½ tsp salt
pinch of cayenne
speck of nutmeg
6 egg yolks
1 C coarsely grated Swiss cheese
8 egg whites
½ tsp cream of tartar

Recipe



In a saucepan, melt the butter n’ stir in the flour. Cook for just a few min’s. Remove from the heat. Stir in the hot milk, using a whisk, and return to the heat. Stir until thickened. Add the salt, cayenne, and nutmeg.

Stir in the egg yolks. Add cheese & set aside to cool for a few moments.

Beat the egg white, along the cream of tartar, til stiff & forms nice peaks. Very gently fold the cheese sauce into the egg whites.

Place in a 1½ to 2-qt soufflé dish & bake for 25~30 min’s at 375°. Serve immediately.

Serve as a luncheon dish or as a first course.

Serves 4-6 as a side dish.