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Roquefort soufflé

 
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Difficulté : Easy
Coût : Cheap
Ingredient(s) :

For 4:

100 gr. Roquefort cheese

6 eggs

50 gr. flour

40 gr. butter

¼ litre milk

Receipt :

Make a Béchamel sauce with 30 gr. butter, the flour, the milk, the 6 egg yolks. Beat the 6 egg whites until stiff and gradually fold into the Béchamel sauce. Carefully fold in the mashed Roquefort cheese. Fill half of the buttered soufflé dish. Bake in a hot oven for approx. 20 minutes and serve immediately.

From Emilie Vigouroux’s Recipes