| 1 |
Cut a piece of aluminum foil long enough to fit around a 2-quart souffle dish, allowing a 1-inch overlap; fold foil lengthwise into thirds. Lightly oil one side of foil and bottom of dish. Wrap foil around outside of dish, oiled sided against dish, allowing it to extend 1-1/2 inches above rim to form a collar; secure with string. Set aside. |
| 2 |
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Beat egg yolks until thick and lemon colored. Add beaten egg yolks, cheese, and salt to milk mixture, stirring until cheese melts; remove from heat, and let cool 30 minutes. |
| 3 |
Beat egg white (at room temperature) at high speed of an electric mixer until foamy. Add cream of tartar, and beat until stiff peaks form. Fold one-third of egg whites into cheese mixture; carefully fold in remaining egg whites. |
| 4 |
Pour mixture into prepared souffle dish. Bake at 350 F. for 25 to 30 minutes or until souffle is puffed and golden brown. Remove collar, and serve immediately. |
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