The Complete Book of Cheese, page 70 by Robert Carlton Brown
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out 1 inch from the edge of the dish, before baking slowly in a moderate oven until puffed high and beautifully browned. Serve instantly for fear the Soufflé may fall. The baking takes up to an hour and the egg whites shouldn't be beaten so stiff they are hard to fold in and contain no air to expand and puff up the dish.
To perk up the seasonings, mustard, Worcestershire sauce, lemon juice, nutmeg and even garlic are often used to taste, especially in England.
While Cheddar is the preferred cheese, Parmesan runs it a close second. Then comes Swiss. You may use any two or all three of these together. Sometimes Roquefort is added, as in the Ramekin recipes below.
Parmesan Soufflé
Make the same as Basic Soufflé, with these small modifications in the ingredients:
1 full cup of grated Parmesan 1 extra egg in place of the 1/2 cup of Cheddar cheese A little more butter Black pepper, not cayenne
Swiss Soufflé
Make the same as Basic Soufflé, with these slight changes:
1-1/4 cups grated Swiss cheese instead of the Cheddar cheese Nutmeg in place of the cayenne
Parmesan-Swiss Soufflé
Make the same as Basic Soufflé, with these little differences:
1/2 cup grated Swiss cheese, and 1/2 cup grated Parmesan in place of the Cheddar cheese 1/4 teaspoon each of sugar and black pepper for seasoning.
Any of these makes a light, lovely luncheon or a proper climax to a grand dinner.
Cheese-Corn Soufflé
Make as Basic Soufflé, substituting for the scalded milk 1 cup of sieved and strained juice from cream-style canned corn.
Cheese-Spinach Soufflé
Sauté 1-1/2 cups of finely chopped, drained spinach in butter with 1 teaspoon finely grated onion, and then whip it until light and fluffy. Mix well into the white sauce of the Basic Soufflé before adding the cheese and following the rest of the recipe.
Cheese-Tomato Soufflé
Substitut