Cooking Recipe Cheese Souffle (Laviolette)
Recipe Ingredients
Directions
Combine milk and salt; scald. Sprinkle in Cream of Rice and cook,
stirring constantly, for 1 minute. Remove from heat, cover, and let
stand 4 minutes. Add butter and cheese; stir until melted. Beat egg
whites until stiff but not dry. Beat egg yolks until lemon colored.
Gradually blend warm rice mixture into egg yolks. Fold in about 1/3
of beaten egg whites, then remainder. Pour into an unbuttered, 1-1/2
qt souffle or baking dish, OR, first lightly butter the souffle dish
annd dust with Parmmesian cheese. Sprinkle top lightly with
Parmesian. Baake in preheated 325 degree oven until puffed and golden
brown, about 40 minutes. Serve immediately.
Mrs. William W. LaViolette