Prep 30 mins
Cook 1 hr 15 mins
This recipe comes out of the Earl Peyroux cookbook, on old chef from PBS when I was little.
- 4 tablespoons butter
- 6 tablespoons flour
- 1 teaspoon salt
- 1 pinch cayenne
- 1 1⁄2 cups milk
- 1⁄2 lb swiss cheese, grated (reserve 1/4c.)
- 6 large eggs, room temperature
- 1⁄2 cup parmesan cheese
- Melt butter in a saucepan and add flour, salt, and cayenne.
- Gradually add milk, and cook until thick and smooth.
- Add swiss cheese(minus the 1/4 cup you reserved), and blend.
- Separate the eggs.
- Beat the yolks and add to the cheese mixture.
- Beat the egg whites until stiff.
- Butter a 2 quart mold, and sprinkle all around in it the reserved swiss cheese.
- Add the parmesan to your cheese mixture.
- Fold cheese mixture into stiff egg whites.
- Pour into mold and bake for 1 hour and 15 minutes at 300 degrees Fahrenheit.
My dad does 4 cheese souffle's @ 350 F degrees, so I'm guessing it should be 300 F degrees. Hopes this helps!!!
I would love to try this recipe - but is the 300 degrees Fahrenheit or Celsius? I understand souffles can be quite sensitive and I would hate to ruin it.