13263 Serves 4. Wed Aug 06 08:27:11 -0700 2008 Tue Feb 03 09:05:07 -0800 2009 Licensed http://www.chow.com/recipes/13263 Tue, 03 Feb 2009 17:05:07 GMT

Preheat oven to 375° F.

Butter a 1-quart souffle dish or 4 1-cup ramekins. Sprinkle the inside with bread crumbs. Prepare collars if desired.

In a 1-quart saucepan, melt the butter, stir in the flour, and cook the roux until the mixture starts to turn golden. Stir in the milk and cook, stirring, until the mixture is thick and smooth. Stir in the salt, cayenne, and nutmeg. Reduce, stirring often, to 1 cup. Beat in the egg yolks, one at a time, and bring to a boil. Remove from the heat and stir in the cheese until melted.

Beat the egg whites until stiff, but not dry, and fold into the cheese mixture. Pour into a prepared souffle dish. Bake on lowest rack of the oven for 12 to 18 minutes for individual souffles, or 25 to 35 minutes for a 1-quart souffle.

Butter an 11 by 17 inch jelly roll pan, line with waxed paper, and butter the paper. Sprinkle with bread crumbs. Spread the cheese souffle mixture in the bottom of the pan and bake for about 12 minutes, or until golden and just barely baked.

Place two sheets of waxed paper slightly overlapping on a work surface. Turn the souffle onto the waxed paper and peel off the bottom paper. Fill if desired, roll, and serve with a sauce. (For a filling use spinach or coarsely chopped cooked fresh tomatoes.)

]]> http://www.chow.com Terence Janericco 50 Main 3 tablespoons butter

]]> 3 tablespoons flour

]]> 1½ cups hot milk

]]> ½ teaspoon salt

]]> pinch of cayenne pepper

]]> pinch of grated nutmeg

]]> 4 egg yolks

]]> ¾ to 1 cup grated Gruyere, Parmesan, or cheddar cheese

]]> 5 egg whites

]]>