October 30, 2009, Newsletter Issue #8: Souffle au Fromage
Tip of the Week
This cheese dish is served hot and made of:
2.5 oz Swiss cheese, grated.
1 oz butter
3/4 o] flour
9 fl oz milk
4 eggs, beaten
salt, pepper & grated nutmeg
Prepare the bechamel: melt the butter and pour the flour in it, constantly stirring. Gradually add milk until well blended. Add nutmeg, salt, pepper; remove from heat.
Add the grated cheese and eggs constantly stirring. Pour the mixture equally into the 4 souffle leaving 1/4 of the cup free.
Bake at 350* F for about 25 minutes until golden brown, without opening the oven door.
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