1/2 cup butter
1/2 cup all-purpose flour
2 cups milk
1/2 teaspoon salt
Dash of Tabasco or dash of cayenne pepper
2 cups sharp Cheddar cheese, grated
6 eggs, separated
1 1/2 teaspoons dry mustard
Preheat oven 375 degrees. Grease a 2-quart souffle dish*. Melt
butter over medium heat in a double boiler. Stir in flour and cook
for a minute, then gradually add milk and stir constantly until
mixture is smooth and thickened. Add the salt and Tabasco sauce.
Remove from heat, add the cheese, and stir until cheese is melted,
returning to heat, if necessary. Beat egg yolks until they are
light and fluffy and add, stirring constantly. Add the mustard and
allow to cool completely. Beat egg whites until they hold stiff
peaks, then gently fold the cheese mixture into egg whites. Pour
into prepared dish and bake at 375 degrees for 15 minutes, then reduce
heat to 300 degrees and continue baking for 40-50 minutes. Serve at once.
*If an especially high souffle is desired, tie a 2-inch collar
of well-buttered parchment paper around the top of the dish.
Yield: 4-6 servings.
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