MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Julia Child's Cheese Souffle
Categories: Cheese, Dairy, Chilies
     Yield: 4 Servings

     3 tb Butter; plus:
     1 tb Butter; for buttering mold
     1 tb Parmesan cheese; grated,
          - for dusting mold
     3 tb Flour
     1 c  Milk; lightly boiling
     4    Egg yolks
     5    Egg whites
     1 c  Gruyere cheese; grated
   1/2 ts Cayenne
          Salt & pepper
     1 pn Nutmeg
   1/4 ts Cream of tartar;
          - for egg whites

 Start by buttering the mold and sprinkling with cheese. Set oven @
 400°F/205°C.

 Foil Wrap:

 This will make sure that your souffle will not spill over and will
 keep a high mold.

 Tear a long enough piece of foil so that it is long enough to wrap
 around your mold. Fold in half length-wise and butter one side. The
 buttered side will be the "inside" of the mold. Wrap the foil
 around the mold. If your mold has little handles like mine does,
 cut small slits so the foil can fit. Secure lose top ends with
 paper clips.

 Melt the 3 tb of butter in a sauce pan and stir in the flour with a
 spatula, cooking over medium heat until the butter and flour foam
 together for about 2 minutes without browning.

 Remove from heat. When mixture has stopped bubbling, pour in all of
 the boiling milk at once and beat vigorously with a whisk until
 well blended.

 Beat in the seasonings, cayenne or paprika, nutmeg, salt, and
 pepper. Return to moderate heat and continue to stir with a whisk
 for another minute. The mixture will be very thick.

 Remove from heat, take the egg yolks and beat 1 egg yolk into your
 white cream mixture one at a time until well incorporated.

 Now for the egg whites. In a clean, dry mixing bowl, begin to beat
 your egg whites with a whisk attachment on low speed. You will see
 that the egg whites will "break up" and begin to have a foamy
 consistency.

 As the egg whites are foaming, increase the speed gradually and add
 cream of tartar and a pinch of salt. Increase the speed to fast and
 continue to beat for a few more minutes.

 Do not leave your egg whites! Continue checking them. What you want
 to see are "traces" on the surface. The egg whites should also have
 a glossy white sheen and be able to be stiff and firm when holding
 with a whisk.

 Once the egg whites are done, don't let them sit for long. Take a
 large spoonful and stir it into the cream mixture to lighten it.

 Stir in all but about 1 tb of the grated cheese into the cream
 mixture.

 Continue with the rest of the egg whites. Be careful not to over
 fold. It's OK if there are white streaks leftover. Carefully pour
 your mixture into the prepared mold. It should be about 3/4 high.
 Tap the mold to even it out and top with remaining 1 tb cheese.

 Place on middle-back rack of oven. Once in, immediately turn down
 to 375°F/190°C.

 Bake for exactly 30 minutes and do not, I repeat, do not open the
 oven door ever during that 30 minutes!

 The souffle will have puffed up a few inches over the mold and will
 be a gorgeous golden brown on top. Insert a tester, if it comes out
 clean, it's done.

 To Serve:

 Use 2 spoons and lightly puncture the top of the souffle. Don't
 scoop from the bottom, that will deflate it, just spoon vertically.

 Recipe FROM: https://littleferrarokitchen.com

 Uncle Dirty Dave's Archives

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