1 1/2 cup milk
1/2 tsp salt
1/2 cup cream of rice
1 grated parmesian, optional
1/2 cup mild cheddar, shredded
3 eggs, separated
2 tbsp butter
Directions
Combine milk and salt; scald. Sprinkle in Cream of Rice and cook,
stirring constantly, for 1 minute. Remove from heat, cover, and let
stand 4 minutes. Add butter and cheese; stir until melted. Beat egg
whites until stiff but not dry. Beat egg yolks until lemon colored.
Gradually blend warm rice mixture into egg yolks. Fold in about 1/3
of beaten egg whites, then remainder. Pour into an unbuttered, 1-1/2
qt souffle or baking dish, OR, first lightly butter the souffle dish
annd dust with Parmmesian cheese. Sprinkle top lightly with
Parmesian. Baake in preheated 325 degree oven until puffed and golden
brown, about 40 minutes. Serve immediately.
Mrs. William W. LaViolette
Servings: 4 servings
Cheese Souffle (Laviolette) Recipe brought to you by Recipe Ideas
Categories: Casserole; Cheese; Egg
The History of Recipes
Recipes as a concept can be observed back into ancient history, in fact as far back into recorded history as the early Egyptians, and quite possibly further than that. However, generally, these ancient records were just simple hieroglyphic instructions for preparing food.
In fact, the oldest recipe discovered, according to food historians is a series of stone tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful and exhilarated. Later, we have a couple of interesting books which were published in the 14th Century - a cookery book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these books are not about the indian curry that appears on menues today, but rather accounts of the types of meals prepared for the rich and wealthy people of that period. Later on in the 1400s, knights returning from the crusades brought us many foods and spices from the holy lands, such as coriander, parsley, and rosemary. These new herbs and spices created an increase in books on cookery, some of which still exist in private cookery archives. For the decades that followed, the rich families of Wesstern Europe competed with each other to serve up the most extravagent banquests, and consequentially cooks and their recipes could command a high salary. Nevertheless, it wasn`t until the nineteenth century that fine cooking and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collecting, testing, and recording the recipes that were being prepared for the better households. By the time we get to the 20th century, cooking publications are in great demand, as a result of better eduction, more free time and having more money to spend. The arrival of television brings us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Cheese Souffle (Laviolette) recipe.
