Cheese Soufflé
A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).
A historical recipe
The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Take two good soup-spoonfuls of flour, and mix it with half a teacupful of milk;
- melt a lump of butter, the size of a filbert, and add that, then enough grated cheese to your taste, and the yolks of four eggs.
- Add at the last the whites of the four eggs, beaten stiffly;
- pepper and salt.
- Butter a mold, put in your mixture, and let it cook for one hour in a saucepan, surrounded with boiling water, and the lid on.
- Then turn out the soufflé, and serve with a mushroom sauce.
- The sauce is a good white sauce, to which you add already cooked mushrooms.
- Clean them first of all, chop them, and cook them till tender in butter;
- and their own juice;
- then throw them into the sauce, and pour it over your soufflé.
- [Mme.
- Vandervalle.]