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French Cuisine
Great-Swad

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Great-Swad
Cheese Soufflé
Onion Tart
Puff Pastry dough
Salmon & Spinach Quiche
Shortcrust Pastry
Chicken Croquettes
Raspberry French Toast
French Onion Soup
Baked Tomaoes

Cheese Soufflé

Ingredients :
70 g Swiss cheese
30 g butter ,and some for dish
20 g plain flour
25 cl [9 fl oz] milk
4 eggs
salt, pepper & grated nutmeg

Method:

Pre-heat oven to 180°C / 350°F ; butter the soufflé dishes ; thinly grate the cheese .
Separate the egg whites from yolk and beat the whites with an electric mixer until they get thickly frothy.

Prepare the white sauce :

Melt the butter in a saucepan, medium flame, and pour the flour on it while stirring with a wooden spoon until well blended.

On a more gentle flame, start pouring a bit of milk and gently stir until it is incorporated ; keep doing this way with all milk.

Never stop stirring. Cook about 10 minutes until the white sauce is ready (it must get thick).
Add enough nutmeg, salt & pepper, and remove from fire.
Add the grated cheese, then the yolks ; turn vigourously to obtain a homogeneous mixture.

Gently incorporate the egg whites with a rubber spatula.
Pour the mixture equally into the 4 soufflé dishes ; fill them about 3/4.
Bake in oven for about 25 minutes ; the soufflés must rise and get golden brown.

Do not open oven door for they would deflate.

You need to increase baking time if you use a large single dish, and vice versa.
It would take around 40 minutes for 1 big dish...

                                              Vandana Dubey's Recipe Site.