Eggs! I enjoy a cheese souffle, but I don't always enjoy the work of it. This 'Sturdy Souffle' is adapted from the 1979 edition of the Fanny Farmer Cookbook, and cuts down on the work - no separating or separate beating of eggs. It won't rise as high and light, but doesn't fall as flat as a 'regular' souffle. Sturdy Souffle 4 T. butter (and some to grease the dish) 1/4 cup flour 1 cup hot milk Pinch of salt Pinch of cayenne pepper 1/2 cup grated parmesan cheese (plus more to sprinkle the baking dish; or just MORE in...
