Souffle Au Fromage (Cheese Souffle)

This recipe comes out of the Earl Peyroux cookbook, on old chef from PBS when I was little.

• Ready In: 1 hr 45 mins
• Serves: 4-6

Ingredients

• 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

Directions

1. Melt butter in a saucepan and add flour, salt, and cayenne.
2. Gradually add milk, and cook until thick and smooth.
3. Add swiss cheese(minus the 1/4 cup you reserved), and blend.
4. Separate the eggs.
5. Beat the yolks and add to the cheese mixture.
6. Beat the egg whites until stiff.
7. Butter a 2 quart mold, and sprinkle all around in it the reserved swiss cheese.
8. Add the parmesan to your cheese mixture.
9. Fold cheese mixture into stiff egg whites.
10. Pour into mold and bake for 1 hour and 15 minutes at 300 degrees Fahrenheit.