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French blue soufflé
1 serving
Fry in casserol or deep saucepan 80g flour in 80g oil. Add 0. 5 liters of milk and cook, without bringing to a boil, for 10 minutes, until the flour dissolves. Increase the heat, add cheese, mix thoroughly. Pepper, salt, add a little nutmeg and egg yolks. Leave on fire until smooth. Beat the egg whites to a strong foam. Add them to the souffle and place the pan in the oven for 20 minutes. Serve immediately.
Fry in casserol or deep saucepan 80g flour in 80g oil. Add 0. 5 liters of milk and cook, without bringing to a boil, for 10 minutes, until the flour dissolves. Increase the heat, add cheese, mix thoroughly. Pepper, salt, add a little nutmeg and egg yolks. Leave on fire until smooth. Beat the egg whites to a strong foam. Add them to the souffle and place the pan in the oven for 20 minutes. Serve immediately.
butter - 100 g, salt to taste, nutmeg to taste, milk - 0.5 l, cheese - 100 g, pepper to taste, flour - 80 g, eggs - 6 pcs.
