Soufflé au Parfait from The Times Cookery Book by Katie Stewart
Melt the butter in a medium to large saucepan over a low heat. Stir in the flour and cook gently for 1 minute. Gradually beat in the milk, stirring all the time to make a thick sauce. Bring up to t...
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Cooking tools:
- Saucepan
- Stove
- Whisk
- Spoon
- Chef's knife
- Cutting board
Ingredients
- 1 (8 oz) (225 g) tin Swiss pâté Le Parfait
- 4 eggs
- salt
- ¼ pint (1½ dl) milk
- pinch nutmeg
- freshly milled pepper
- 2 oz (50 g) butter
- 2 oz (50 g) flour
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