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The New Zealand Railways Magazine, Volume 11, Issue 3 (June 1, 1936)

Cheese Souffle

Cheese Souffle.

One ounce butter melted in a saucepan; add ½ oz. flour and 1 gill of milk. Mix well and add yolks of three eggs. Beat all well together, then add 3 ozs. grated cheese, white pepper and cayenne to taste, also the whites of the eggs beaten to a stiff froth. Bake in moderate oven for about thirty minutes.