Smoked Cheddar ‘Rarebit’ Soufflé from A Passion for Potatoes by Paul Gayler
Bake the potatoes until tender, then cut a lid off each one. Carefully scoop out the flesh into a bowl and mash until smooth. Melt the butter in a pan, add the
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- Salt and freshly ground black pepper
- 1 tablespoon chopped chives
- 3 eggs, separated
- 125 g (4½ oz) smoked Cheddar cheese, grated
- 25 g (1 oz) unsalted butter
- 25 g (1 oz) plain flour
- 4 large, floury potatoes
- 1 teaspoon English mustard
- 2 drops of Worcestershire sauce
- 150 ml (¼ pint) full-fat milk
- 4 tablespoons beer
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