(2982). Souffle, Creamy, With Cheese (Souffle Cremeux Au Fromage)

Place twelve raw egg-yolks into a saucepan; beat them with half a pound of partly melted butter, season with pepper and nutmeg and stir the preparation on a slow tire the same as a cream, so that it thickens,'without ceasing to stir, and without letting it boil: when done remove from the fire and stir in three-quarters of a pound of grated Swiss and parmesan cheese (the preparation should remain mellow); add to it first five beaten egg-whites, mixing thoroughly but gently, and then two or three spoonfuls of whipped cream. Pour this preparation in a souffle pan (Fig. 132), lay it on a small baking sheet and cook it from eighteen to twenty minutes in a slack oven. Strew over grated parmesan before removing and serve at once.

(2983). Souffle With Parmesan Cheese (Souffle Au Fromage Parmesan)

Have a gill of water in a saucepan, with two ounces of butter, a pinch of sugar, some whole peppers and salt; let the liquid boil, then remove and stir in a quarter of a pound of flour; thicken the paste by beating it vigorously over a slow fire until it detaches from the saucepan: pour it into a basin and let get partly cold while stirring about with a spoon. Incorporate six or seven egg-yolks, a quarter of a pound of grated parmesan and two ounces of butter divided in small pats, adding them all very slowly without ceasing to stir. At the last moment work in five beaten-np egg-whites, and lastly two or three spoonfuls of good whipped cream. With this preparation fill a buttered souffle pan (Fig. 182) two-thirds full, lay it on a small baking sheet and cook for twenty-five minutes in a slow oven. This quantity is sufficient for eight persons.

(2984). Souffle With Swiss Cheese (Souffle Au Fromage De Gruyere)

Put a quarter of a pound of flour into a saucepan with two ounces of fecula, two ounces of butter, five ounces of grated cheese, having half Swiss and half parmesan, a pinch of pepper and some sugar; dilute slowly with a pint and a half of good milk, and stir the preparation on a slow fire to thicken; let it dry on a very low fire until it detaches from the saucepan, then remove and let get partly cold. Now incorporate a piece of butter and six or seven egg-yolks; heat it for two minutes on a slow tire without ceasing to stir. At the last moment incorporate into the preparation five or six egg-whites beaten to a froth, and a quarter of a pound of fresh Swiss cheese cut in small dice. Pour the whole into a buttered souffle pan (Fig. 182) and lay it on a small baking sheet; place it in the oven to cook for twenty-five minutes.

(2985). Souffles With Swiss And Parmesan Cheese - In Cases (Souffles En Caisses Au Fromage De Gruyere Et Au Fromage Parmesan)

Melt five ounces of butter in a saucepan; to it add seven raw egg-yolks; set the saucepan on the fire, and stir the preparation until it begins to thicken, then put in five ounces of parmesan cheese, and five ounces of Swiss cheese, half a teaspbonful of black pepper, a little salt, a pinch of sugar, and two beaten egg-whites, mixed in after the preparation has lost its first heat. Twenty minutes before serving incorporate five very firmly beaten whites, and use this to fill round but-tered cases ( Fig. 439) stiffened in the oven; cook the souffles in a slack oven; serve promptly.