CHEESE SOUFFLE 3 tablespoons butter or margarine 3 tablespoons flour 1 cup milk 3/4 teaspoon salt Dash of cayenne 2 cups shredded medium aged cheddar cheese (1/2 pound) 4 eggs, separated
Preparation
Makes a white sauce with the butter, flour, milk, salt and cayenne. When thickened, add shredded cheese and stir until cheese is melted. Remove from the heat and add beaten yolks of 4 eggs; mix well. Slowly pour this mixture into stiffly beaten whites of 4 eggs. Mix and blend carefully but thoroughly. Pour into a 2-quart casserole and bake 1 hour in a slow oven, 300 degrees. Serve at once. Yield: 6 servings Temperature: 300 degrees, 1 hour
