SOUFFLE Recipes - Recipes for SOUFFLES

GUERNSEY CHEESE SOUFFLE
Pin a narrow folded paper thoroughly buttered
on the inside, around six or eight ramequins and butter the ramequins
thoroughly. Melt two tablespoonfuls butter and in it cook two
tablespoonfuls of flour and a quarter teaspoonful each of salt and
paprika. When the mixture looks frothy stir in half a cup of milk and
stir until boiling. Then add four ounces grated cheese and the beaten
yolks of three eggs. Lastly fold in the stiffly whipped whites of three
eggs. Put the mixture into the ramequins letting it come up to the paper
or nearly to the top of the dishes. Set the ramequins on many folds of
paper in a dish, pour in boiling water to half fill, and let bake in a
moderate oven until the mixture is well puffed up and firm to the touch.
Remove the buttered paper, set the ramequins in place and serve at once.
A green vegetable salad seasoned with French dressing and a browned
cracker may accompany the dish.

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