1 c Cream Sauce II (3 Tbls butter, 3 Tbls flour, 1 c liquid)
Reduce heat and stir in ½ c Grated cheese. When the cheese is melted, add
3 Beaten egg yolks
¼ tsp Salt
1/8 tsp Paprika
Few grains Cayenne
Cook and stir for one minute longer to permit the yolks to thicken. Cool.
Whip 3 egg whites until stiff. Fold them lightly into the cheese mixture. Place the soufflé in an ungreased 7” baking dish in a moderate oven (325˚). After 10 minutes, increase the heat slightly (as high as 350˚). Bake the soufflé until it is firm, for about 30 minutes in all.
Variation: Cheese and Celery Souffle
Add a cup of minced, cooked, and well-drained celery to the cream sauce at the same time as the cheese (Swiss cheese is exceptionally good).