Cheese Soufflé
The American Buckeye Poultry Club
1 Tb butter
1 ¼ Tb flour
¾ cup milk
¼ tsp salt
1/8 tsp pepper
2 eggs (separated)
½ cup grated cheese

Cook butter and flour until they bubble (or until smoothly mixed.) Add milk and cook over hot water
until thick, and season. Then add cheese (or chicken, or fish, or vegetable, or whatever you like), beat
in well-whipped yolks of the eggs, add more seasoning if desired, and then fold in stiffly beaten whites.

Pour mix into buttered pudding dish, stand this in a pan of hot water, and bake 20 or 30 minutes in a
slow oven (350 to 375?) This may be baked in individual dishes or ramekins.

A very little lemon juice is good in a cheese soufflé, or mace in a chicken or oyster soufflé.

Serves 4.

(This recipe comes from a historical cookbook written between 1900 and the 1940s by Laura
Gaylord Kelly, the great-great aunt of Laura Haggarty, one of the those she was named after.)

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