Cheese Soufflé

The first time we had soufflé was at the LeRoux family house in Lakeside. Margaret raved about cheese soufflé on one of her visits and I asked if she would make it for us. She later had the whole family over for dinner to show it off. I remember being very impressed at the sight of the puffy top of the baked soufflé.

4 T. butter

4 T. flour

1/1/2 cups hot milk

1/2 tsp. salt

dash of paprika and pepper

1 cup grated cheese (sharp cheddar, gouda or Swiss)

6 eggs, separated

1 can Spanish style tomatoes, heated

Melt butter in top half of double boiler, (water in lower half should be at a simmer) Add flour and blend. Add hot milk, salt, pepper and paprika. Cook until smooth and thickened, stirring constantly. Take off heat and add cheese, stirring until cheese melts and mixture is smooth. Beat egg yolks and add, stirring well to mix them in. Set mixture aside while you beat egg whites till stiff. Fold beaten egg whites into egg-cheese mixture and pour into an unbuttered one-quart casserole. Bake in a pre-heated oven (325 degrees) for one hour. Do not peek while it is baking. Serve at once; soufflé will soon collapse Bring it to the table and spoon soufflé onto plates. Serve Spanish style canned tomatoes as sauce for soufflé.