Preserved exactly as written in the original source
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Put one cup milk in double boiler
Add one-half cup soft bread crumbs, three tablespoons flour which has been moistened with little cold milk
Stir while cooking to a smooth paste
Remove from fire
Add two egg yolks, one-quarter pound grated cheese, one-half teaspoon salt, dash pepper
Fold in two stiffly beaten egg whites
Bake in buttered baking dish in quick oven for twenty minutes
Modern guidance to help you succeed with this vintage recipe
The bread crumbs act as a stabilizer, absorbing moisture and providing structure that makes this soufflé more forgiving than traditional versions. Cooking the flour with milk creates a panade (thick paste) that gelatinizes the starch, forming a sturdy base that supports the air bubbles whipped into the egg whites. The double boiler prevents scorching and ensures gentle, even cooking of the base. Folding in stiffly beaten egg whites last incorporates air that expands during baking, creating the characteristic rise, while the proteins in both eggs and cheese set during baking to hold the structure.
The panade base (milk, bread crumbs, and flour mixture) can be made up to 2 hours ahead. After adding the egg yolks and cheese, press plastic wrap directly on the surface and hold at room temperature. When ready to bake, gently rewarm the base over low heat if needed, beat the egg whites fresh, fold them in, and bake immediately.
Soufflés are best enjoyed immediately after baking as they begin to deflate within minutes of leaving the oven. Leftovers can be refrigerated in an airtight container for up to 2 days, but the texture will be dense rather than airy. Reheat individual portions in a 350°F oven for 8-10 minutes.
AI-generated tips from Chef Cecil's culinary database
The panade base (milk, bread crumbs, and flour mixture) can be made up to 2 hours ahead. After adding the egg yolks and cheese, press plastic wrap directly on the surface and hold at room temperature. When ready to bake, gently rewarm the base over low heat if needed, beat the egg whites fresh, fold them in, and bake immediately.
Soufflés are best enjoyed immediately after baking as they begin to deflate within minutes of leaving the oven. Leftovers can be refrigerated in an airtight container for up to 2 days, but the texture will be dense rather than airy. Reheat individual portions in a 350°F oven for 8-10 minutes.
