cheese souffle


  • WordNet 3.6
    • n cheese souffle puffy dish of cheese and eggs (whites beaten separately) and white sauce
    • ***


In literature:

Proceed as in Cheese Souffle, adding (instead of cheese) the parsley and onion.
"The Allinson Vegetarian Cookery Book" by Thomas R. Allinson
Cheese fondu, 184. souffle, 184.
"The Easiest Way in Housekeeping and Cooking" by Helen Campbell
Clarice's stuffed tomatoes won deserved fame, and Margaret made a reputation on cheese souffle.
"American Cookery" by Various
Cold Cheese Souffles, 169.
"Choice Cookery" by Catherine Owen
Brown eyes, devoted to cherry tartlets and cheese souffle.
"The City Curious" by Jean de Bosschère
Bet you a hat, mater, it was that beastly cheese souffle we had for lunch.
"The Riddle of the Night" by Thomas W. Hanshew
Baked eggs, cheese souffle or nut loaf.
"Dietetics for Nurses" by Fairfax T. Proudfit
Serve the cheese ramakins, which is cheese souffle baked in ramequin dishes, with this course.
"Dinners and Luncheons" by Paul Pierce
If preferred, a cheese omelet or souffle may be used instead of punch for this course.
"The Century Cook Book" by Mary Ronald

In news:

Market's 'Point Reyes Blue Cheese Souffle & Satsuma Tangerines.
Julia Child The French Chef (1972): Cheese Souffle PBS.
Grease a 1 ½-quart soufflé dish with remaining ½ tablespoon butter and sprinkle the bottom and sides evenly with cheese.
Can you whip up a souffle like this goat-cheese wonder in a microwave.
A classic, pillowy cheese soufflé is a thing to behold.
Egg and Cheese " Souffle ".
Spread Florentine cream cheese mixture evenly over soufflé roll.
Cheese over tops of souffles .
Try this rich-tasting cheese, artichoke and spinach soufflé recipe for your next brunch.
This has the flavor of a cheese soufflé, but it's much easier to make—and works for breakfast or dinner.
The sublime texture of this airy yet slightly chewy cheese soufflé comes from stone-ground grits , which are available at health-food stores and from Hoppin' John's.
Crème fraîche and breadcrumbs make a creamy base for Parmesan cheese and spinach in this stress-free version of a traditional soufflé.
Cathal Armstrong creates classic pub dishes with a refined twist: braised lamb with baby root vegetables, Irish cheese and grits soufflé, whiskey-spiked bread pudding, and more.
This savory egg and cheese puff is more akin to a pudding than a soufflé, so don't dismay when it loses some of its height.
Think Julia, Think Cheese Souffle.