ksul-uasc-mscc218_109

Cheese Souffle (Robert)

- from Miss Ruth Manners, '35

Make a thick cream sauce
of 3 oz flour
1 pt milk
2 oz butter

Add 4 egg yolks
salt, pepper, and
nutmeg to taste

Mix well and boil a few
minutes.
Add 4 oz Parmesean cheese
and 4 egg whites
(beaten stiffly)

Put in [sil?] bowl and
cook 20 mins in oven
250 F.

Serve with mustard sauce.
Robt. [Andseln?]
Chef Ritz [Tower?]
(Apr. 3, 1935)