Cheese Souffle from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Grate the cheese very fine and then add to it the boiling milk; add gradually the pepper, Cayenne and salt. Then add the butter and flour, rubbed well together. When the Cheese is well dissolved, t...
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Ingredients
- ¼ Pound of Grated Cheese
- A Gill of Fresh Cream, or Milk
- 3 Creole Eggs
- A Teaspoonful of Flour
- 2 Tablespoonfuls of Butter
- A Pinch of Grated Nutmeg
- A Pinch of Cayenne
- Salt to Taste
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