Cheese Souffle #2
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1/2 c milk
- 1/4 c butter or margarine
- 6 eggs separated
- 1/4 c flour
- 2 tb worcestershire sauce
- 1 ts salt; i usually leave it out
- 3/4 lb cheddar cheese shredded
- Carbohydrate 8.86380833333333 g
- Cholesterol 1133.13333333333 mg
- Fat 58.6337916666667 g
- Fiber 0.168750002980232 g
- Protein 46.375375 g
- Saturated Fat 24.654685 g
- Serving Size 1 1 Serving (342g)
- Sodium 760.729166666667 mg
- Sugar 8.6950583303531 g
- Trans Fat 5.8481725 g
- Calories 747 calories
From: monet@u.washington.edu (Diana Smith) Date: 14 Apr 1994 17:37:00 -0400 In saucepan, melt butter, blend in four, gradually add milk, stirring until smooth. Sook & stir until thickened; add cheese (& salt), the W. sauce. When cheese is melted, remove from heat & cool. In a large bowl beat the egg yolks, gradually stir in cheese sauce. In separate bowl beat egg white until they stand in soft peaks. Gently fold into cheese mixture. Turn into a 2-quart, straight sided casserole or souffle dish. Place in a pan in 1" of hot water. Bake in preheated oven 1 hour at 325 degrees (this depends a lot on your oven - take a look at it at 45 mins.) REC.FOOD.RECIPES ARCHIVES /EGGS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
