CLASSIC CHEESE SOUFFLÉ

I don't make this that often these days (Honest, Doc), but it was a favorite with salad, French bread and wine. A straight-sided soufflé dish*  is absolutely necessary for success. 

Ingredients               4 servings     3 servings     2 servings

Butter                          6 Tblsp.          4 Tblsp.           2-2/3 Tblsp.

Flour                            6 Tblsp.          4 Tblsp.           2-2/3 Tblsp.

Salt                               1/2 teas.          1/3 teas.          1/4 teas.

Cayenne                        Pinch               Pinch              Small pinch

Thyme                           Large pinch     Pinch              Pinch

Milk (1 percent OK)     2-1/4 cups       1-1/2 cups       1 cup

Sharp cheddar cheese    2/3 pound       1/2 pound        1/3 pound

Eggs, separated              8 or 9 eggs      6 eggs             4 eggs

 

     Blend butter and flour, cook for a couple minutes. Add salt, cayenne. Stir milk in slowly. When smooth and starting to thicken, add thyme and cheese and cook until melted.

     Cool slightly while beating the egg yolks. Add a large spoonful of the hot sauce to the yolks, then stir the yolks into the sauce. Whip the egg whites until stiff and fold in gently. Bake in ungreased straight-sided casserole* , filling about 2.3 full. Cook at 300 degrees for 1-1/4 hours.

    Use 2-quart dish for larger recipe, 1 quart for smaller. Can extend size of pan by making foil high-rise collar.