Reference > Farmer's Cookbook > ENTRÉES > Cheese Soufflé
  Cheese Fondue Ramequins Soufflés  

Cheese Soufflé

2 tablespoons butter
Few grains cayenne
3 tablespoons flour
1/4 cup grated Old English or Young America cheese
1/2 cup scalded milk
1/2 teaspoon salt
Yolks 3 eggs
Whites 3 eggs

Melt butter, add flour, and when well-mixed add gradually scalded milk. Then add salt, cayenne, and cheese. Remove from fire; add yolks of eggs beaten until lemon-colored. Cool mixture, and cut and fold in whites of eggs beaten until stiff and dry. Pour into a buttered baking-dish, and bake twenty minutes in a slow oven. Serve at once.

  Cheese Fondue Ramequins Soufflés  

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