Teen Hosts: Allison Labarge, Dinor Nallbani
French in the Kitchen Hosts: Francoise Matte, Cecile Penot-Dietrich

Producers:
Edith Moisand, Kevin Wetmore
Director: Daniel Gorbunov:
Camera: Felix Moisand, Sam Staiti, Susan Taylor

Preparation Time: 20min
Cooking Time:
20/25min

Ingredients: For 6 servings

½ cup of Flour
5 TBSP of butter
5 eggs
1 ¾ cup of Milk
1 cup of grated comté or emmenthal
A pinch of salt
A pinch of pepper
some nutmeg

Butter the soufflé dish. Then pour in one TBSP of flour, shake the dish and remove the excess.

In a saucepan melt the butter then gradually add the flour, mix continuously well and cook slowly for 3/4min. Quickly add the cold milk and stir to avoid lumps. Mix again, add the salt, pepper and nutmeg, bring to a boil.

Let the amidon absorb the water, cook for a minute. You now have a sauce béchamel. Remove from the heat and add the grated cheese, mix well. Pour the mixture in a bowl; add the egg yolks (you now have a sauce Mornay). In another bowl beat the egg whites. Slowly add half of the egg whites to the mixture, then the second half.

Preheat the oven at 350F.

Pour the mix in the soufflé dish, arrange in the hot oven on a cooking rack, broil for 2 min, then cook at 350F for 20/25min.

You have to wait for the soufflé

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