FRIJE

Instructions

• 1.   Grate the cheese. Melt the butter, then mix in the flour and stir on the heat with a wooden spoon for a few minutes without letting it brown. Add warm milk, mix well, and continue to stir over low heat until the mixture thickens. Add the cheese. Season the béchamel sauce with salt and pepper (not too much as the cheese will enhance the flavor).
• 2.   Remove from heat and wait a few moments. Incorporate one egg yolk by vigorously beating, then add a second and a third, always working the dough vigorously after each addition. (Note that only 3 egg yolks are used).
• 3.   Butter a soufflé dish well up to the edge (be careful not to touch the inside of the dish after this step).
• 4.   Beat the 4 egg whites until very stiff. Incorporate 2 tablespoons into the béchamel sauce, stirring well, then gently fold in the rest, lifting the dough with a spatula. If there are traces of egg whites remaining, it's not a problem, as it will help the soufflé rise.
• 5.   Pour the mixture into the dish, filling it only halfway. Bake in a low oven (thermostat 4 to 5, or 180°C), then increase the heat slightly. Do not open the oven during the first 15 minutes. Serve as soon as the soufflé is cooked (approximately 20 to 30 minutes).
  Can be served with a salad.

Notes & Suggestions

• Imported from:
  https://cuisine.journaldesfemmes.fr/recette/315515-souffle-au-fromage

Nutritional information *