Title: Herb And Cheese Souffle
Categories: Entree Cheese Herb
Yield: 4 Servings

1 1/4	c	Milk
2		Eggs, separated
125	g	Cheddar cheese, grated
90	g	Soft wholemeal breadcrumbs
1	tb	Onion, grated
1	tb	Parsley chopped
2	ts	Tarragon, chopped
		Salt, pepper to taste

Warm the milk and add it to the beaten egg yolks and other ingredients, except for egg whites. Allow to stand for 1 hour. Whip the egg whites and fold into the mixture. Bake in an ovenproof dish in a moderate oven (180C/350F/Gas 4) for 30 minutes.

An excellent, simply prepared luncheon or supper dish.

Hemphill's Book Of Herbs.

previous

next