Cheese Soufflé Pépin
This comes from Jaques Pepin's autobiography. He tells how his mother knew little about cooking, only that a souffle is made with a white sauce and cheese. This is how she made it, and it's wonderful.
6 tbsp unsalted butter (3/4 stick) plus more to butter a 6-cup dish
6 tbsp all-purpose flour
2 cups cold whole milk
½ tsp salt
½ tsp freshly ground black pepper
6 large eggs
2 ½ cups grated Gruyère cheese (about 6 ounces)
3 tbsp minced fresh chives
Preheat oven to 400 degrees F.
- Butter a 6-cup gratin or soufflé dish and set aside.
- Melt the butter in a saucepan, add the flour and mix well with a whisk.
- Cook for 30 seconds, add cold milk all at once and mix well with the whisk.
- Keep stirring until the mixture thickens and comes to a strong boil, about 2 minutes. Sauce should be thick and smooth.
- Remove from the heat, stir in salt and pepper and allow to cool for about 10 minutes.
- Break eggs into a bowl and beat well with a fork. Add the cheese and chives.
- Add the egg mixture to the cooled sauce. Mix well to combine.
- Pour into the gratin dish and cook immediately or set aside until ready to cook.
- Bake for 40 minutes or more until puffy and well browned on top. Serve immediately.
Source: "The Apprentice" by Jacques Pépin
Copyright © 2001-2012 by The Still Waters Group
Created with the Personal Edition of HelpNDoc: Generate Kindle eBooks with ease