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Ingredients:
4 T.
butter
5 1/2 tbs extra sifted flour
1 qt milk
Yokes of 4 eggs
Whites of 4 eggs
A pinch of grated nutmeg
Salt and fresh ground pepper
7 T. Beaufort cheese
Serves: 4 persons
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Preparation:
Use a dab
of butter to coat the inside of an oven proof soufflé
dish. Finely grate the cheese and set
aside. Melt the remaining butter and slowly add the
flour while stirring, add the cold milk, again while stirring. Season with some
of the salt, pepper and the pinch of
grated nutmeg and
stir with a whisk until the mixture is smooth
and thick;
Whip the egg whites, with a whisk, until
they are stiff; add the 4 egg yokes and 6 T. of the grated
cheese. beating it into the mixture;
Pour the mixture into the buttered soufflé
dish and fold in the whipped egg whites;
sprinkle the top with 1 T. of the grated
cheese;
Place the soufflé in a
hot oven, that has been preheated to 375 degrees for about 30
minutes and then serve immediately. |
