Cheese Soufflé from The Times Cookery Book by Katie Stewart
Melt the butter in a large saucepan over a low heat. Stir the flour into the hot butter and cook over low heat for 1 minute but do not allow to brown. Gradually stir in the milk, beat well to make ...
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Cooking tools:
- Saucepan
- Stove
- Whisk
- Wooden spoon
Ingredients
- 1 oz (25 g) butter
- freshly milled pepper
- salt
- ¼ pint (1½ dl) milk
- 1 oz (25 g) flour
- paprika pepper
- 6 large eggs
- ½ level teaspoon made mustard
- 4 oz (100 g) grated Cheddar cheese
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