- Plain flour
- 4 egg yolks
- 4 egg whites
As with the lasagne, make a white sauce by melting the butter and adding a tablespoon of flour and stirring. Add about half a pint of milk gradually - stirring all the time.
Allow it to boil.
Grate in lots of cheese - the stronger the better!
Season with salt and pepper.
Separate the yolks from the whites and add the yolks to the mix - stir in with a spoon.
Meanwhile, whisk the whites until ‘bubble bath stage’ (a technical term!) and fold it into the cheese sauce (or the other way around if using a small pan).
Pop in a souffle dish and cook for about half an hour. To test whether it is cooked, insert a knife and it should come out clean.
Try not to not take it out very often as it rises beautifully but this is hampered by repeated removals from the oven!
Eat with some bacon, sausages and or tomatoes. Easy.