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6 tablespoons butter
6 tablespoons flour
1/4 teaspoon dry yellow mustard
1/8 teaspoon nutmeg
3/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
6 well beaten egg yolks
1 1/2 cups shredded sharp cheddar cheese
3 tablespoons grated parmesan cheese
6 egg whites
1/4 teaspoon cream of tarter
Preheat oven to 350 degrees.
Have ready an ungreased 8-inch straight sided souffle baking dish.
Melt butter and stir in next five ingredients. Stir constantly until it bubbles. Take off heat and blend in milk and cook until it bubbles. Take off heat and slowly beat in egg yolks and beat in cheeses. Set aside.
Beat egg whites until stiff and fold in cooked mixture. Pour into souffle dish and bake for 55 minutes.
Joyce Bishop, Rock Island