Ethel Learns to Cook French Despite Herself – Cheese Soufflé
Recipe follows the story
Finally over the shame that had permeated every aspect of her being for as long as she could remember, Ginny decided to have a luncheon to celebrate. Grateful for her new life and friends she thought having them over would be the perfect way to show her gratitude. There were a few problems that need surmounting.
“Miz Ginny I ain’t no French cook. I doan know nothin’ ’bout no soufflé. I’ll watch you make it if you want.” Lips pursed hard together Ethel stood with her arms knotted over her ample chest entrenched in the notion that French cooking was beyond her capabilities as Ginny went over her proposed menu.
“You are being silly. You can make an angel food cake, can’t you? And you can make meringues. Right?” Ethel begrudgingly nodded yes. “You can also make a white sauce. I’ve seen you whip those up for years without a second thought.” Ginny was determined not to let Ethel off the hook. She wanted a cheese soufflé for tomorrow’s luncheon. “The rest of the menu is simple you can do all of it ahead of time “What else you got in mind?” Ethel asked hoping for a fresh idea anything that didn’t require making a soufflé. She had heard you couldn’t trust them to do what they were supposed to do—rise. If they didn’t rise, then there was nothing you could do about it. No sir, not interested in flopping at one of Miz Ginny’s parties. “How bout one of dem quickies ‘stead o’ soufflé?”
“Well, for one thing, I want you to make your marmalade tarts for dessert, and that would be too much pastry. Besides… I bought this soufflé dish just for the party.” Ginny pulled it out of the bag she had brought into the kitchen and unwrapped it before presenting it to Ethel who sighed knowing that she was going to be on the loosing end of this discussion.
Ginny thought for a minute then said, “Let’s make one right now. Then you can see how easy it is to make and problem solved. I have a recipe a friend gave me. Look it is easy.” She handed Ethel one of her yellow notes with the recipe neatly printed. “I’ll read it out to you while you do it, Okay?”
As Ethel perused the recipe she resigned herself to the task at hand. It didn’t look nearly as hard as she had thought and it did sound right good, she thought as she looked it over.
Byrddies’ Cheese Soufflé
- 3 T butter
- 3 T flour
- 1 cup milk
- ¼ c grated sharp cheese
- 3 eggs separated
- 1 t salt
- ½ t paprika
- dash of cayenne pepper
Make a cream sauce by melting butter over medium heat, add flour and blend to make a paste then gradually pour in milk and cook stirring until thickened. Stir in grated cheese when melted, add beaten egg yolks, salt, paprika, and cayenne. Stir and continue cooking for one minute to permit yolks to thicken.
Cool slightly. Whip the 3 egg whites until stiff. Fold lightly into cheese mixture. Bake in an ungreased casserole at 325° for about 40 minutes until firm. Serve immediately.