Cheese Souffle (Laviolette) Recipe

Cheese Souffle (Laviolette) Recipe

Ingredients:

1 & 1/2 c of milk
2 Tbsps of butter
1/2 c cream-of-rice
1/2 c Cheddar cheese (mild); shredded
1/2 tsp of salt
1 Parmesan cheese; grated (optional)
3 pcs eggs; separated

Instructions:

Combine and scald salt and milk. Sprinkle cream-pf-rice in then cook. Constantly stir mixture for 60 secs. Remove pan from fire, then cover. Allow to stand for 4 mins. Add in cheese and butter, stirring ’til melted. Then you beat eggwhites ’til stiff. Beat yolks ’til lemon-colored.

Blend previous mixture gradually into eggyolks. Fold in 1/3 portion of the beaten eggwhites, followed by the remaining part. Pour batter into ungreased 1 – 1/2 quarts bake dish. Dust w/ Parmesan all over. Bake it at 325 degrees F for 40 mins or ’til golden-browned and puffed. Serve at once.

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