Title: Cheese souffle #1
 Categories: Eggs
      Yield: 4 Servings
 
    1/4 lb Gruyere or Swiss cheese;
           -coarsely grated
      8    Eggs
      6 tb Butter
      5 tb Flour
      2 c  Milk
           Salt & white pepper
    1/8 ts Nutmeg
    1/8 ts Cayenne
      2 tb Cornstarch
      3 tb Water
    1/4 c  Grated Parmesan cheese
      2 tb Grated Gruyere or Swiss
 
  Rub 2 tbs. butter in 2-qt. souffle dish and refrigerate until needed.
  Melt remaining butter in saucepan and add flour, stirring with whisk.
  Add milk; blend well.  Add salt, pepper, nutmeg & cayenne.  Cook 1
  minute.  Mix cornstarch & water.  Add to hot sauce.  Cook 2-3
  minutes, stirring.  Add egg yolks and cook another minute without
  boiling. Transfer to large bowl and add 1/4 lb. cheese. Beat egg
  whites until stiff. Add half to souffle mixture and beat thoroughly.
  Fold in rest gently. Spoon & scrape into cold souffle dish (first
  placing shrimp sauce in bottom if used). Bake 15 minutes at 400.
  Reduce heat to 375 and bake 20-25 minutes more.
  
  SEE RECIPE #13 FOR ACCOMPANYING
  
  SHRIMP SAUCE.
  
  From the .