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<p></p> <p><b>New page</b></p><div>[[Recipes from cookery books|&amp;lArr; Recipes from cookery books]]<br /> <br /> <br /> &lt;br clear=all&gt;<br /> ==Ingredients==<br /> :3-4 eggs, separated<br /> :25g butter<br /> :45ml (3 tbsp) plain flour<br /> :150ml milk<br /> :75g cheese (cheddar or gruyere or similar)<br /> :salt &amp; pepper<br /> :a little grated parmesan cheese (optional)<br /> <br /> ==Method==<br /> #Melt butter and make a roux with the flour. Cook gently for a couple of minutes till it smells of pastry or biscuits.<br /> #Add milk to make a thick béchamel sauce. Season and add cheese. Once cheese is incorporated take off heat.<br /> #Cool slightly and add egg yolks, one at a time, adding the next when the previous one is completely incorporated.&lt;br /&gt;&#039;&#039;The steps above can be done a few hours in advance&#039;&#039;<br /> #Beat the egg whites till stiff (soft peaks and should be able to hold bowl upside down briefly)<br /> #Beat in ⅓ of egg whites into cheese sauce until smooth<br /> #Gently fold in remainder of eggs whites. You are trying to preserve as much air as possible in the mixture. The classic way is with a flexible spatula, around side of bowl and under mix, then cut through centre.<br /> #Butter a soufflé dish (±1 litre) and tip in some finely grated parmesan cheese and swirl it round the dish to coat the butter.<br /> #Pour the mixture into the dish and bake for 180℃ for 30 minutes. <br /> #Eat immediately<br /> <br /> <br /> &lt;small&gt;&#039;&#039;Good Housekeeping Step-by-step cookbook&#039;&#039; Good Housekeeping&lt;/small&gt;</div>

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