MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Maman's Cheese Souffle From Jacques Pepin
 Categories: Cheese, Eggs, Dairy, Vegetables
      Yield: 4 Servings

      6 tb Unsalted butter; plus
           - additional to butter a
           - 5 to 6 cup gratin dish
    1/4 c  Parmesan cheese; fine grated
      6 tb All-purpose flour
      2 c  Whole milk
    1/2 ts Salt
    1/2 ts Black pepper; freshly ground
      6 lg Eggs
  2 1/2 c  Gruyere (6 oz); plus:
      3 sl Gruyere (2x3")
      3 tb Chives; minced

  Set the oven @ 400 F/205 C.

  Butter a 5 to 6 cup gratin dish, sprinkle the bottom and sides with
  half the Parmesan, and set it aside. Melt the 6 tb butter in a
  saucepan, then add the flour and mix it in well with a whisk. Cook
  for 10 seconds, add the cold milk in one stroke and mix it in with
  a whisk. Keep stirring with the whisk until the mixture thickens
  and comes to a strong boil, about 2 minutes. It should be thick and
  smooth. Remove from the heat, and stir in the salt and pepper.

  Break the eggs into a bowl and beat well with a fork. After about
  10 minutes, the white sauce should be cool enough to proceed.
  Moving quickly, add the eggs, cheese, and chives to the sauce, and
  mix well to combine. Pour into the buttered gratin dish and cook
  immediately, or set aside until ready to cook. If setting aside for
  a few hours, the souffle can remain outside at room temperature. If
  assembling a day ahead, refrigerate and bring back to room
  temperature before baking.

  Sprinkle the surface with the remaining 2 tb Parmesan and arrange
  the 3 slices of Gruyere in a circle in the center, if using. Bake
  for 30 to 40 minutes, or until puffy and well browned on top.
  Although it will stay inflated for quite awhile, it is best served
  immediately.

  Recipe FROM: https://food52.com

  Uncle Dirty Dave's Archives

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