Cheese was the basis of the original French Ramequin, cheese and bread
crumbs or puff paste, baked in a mold, (with puff again the principal
factor in Souffle, from the French _souffler_, puff up).
Basic Souffle
3 tablespoons butter or margarine
4 tablespoons flour
1-1/4 cups hot milk, scalded
1 teaspoon salt
A dash of cayenne
1/2 cup grated Cheddar cheese, sharp
2 egg yolks, beaten lemon-yellow
2 egg whites, beaten stiff
Melt butter, stir in flour and milk gradually until thick and
smooth. Season and add the cheese, continuing the cooking and
slow stirring until velvety. Remove from heat and let cool
somewhat; then stir in the egg yolks with a light hand and an
upward motion. Fold in the stiff whites and when evenly mixed
pour into a big, round baking dish. (Some butter it and some
don't.) To make sure the top will be even when baked, run a spoon
or knife around the surface, about 1 inch from the edge of the
dish, before baking slowly in a moderate oven until puffed high
and beautifully browned.
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