6 tablespoons of butter 6 tablespoons of flour 1/8 teaspoon of dry mustard a dash of cayenne 1 1/2 cups of milk 6 large eggs, separated 1 1/2 cups of shredded Swiss cheese one 4 ounce jar of pimientos, drained and chopped
Heat oven to 350ºF. Lightly grease a quart soufflé dish. Melt butter in a medium saucepan. Stir in flour, mustard and cayenne. Gradually stir in milk over medium heat until mixture thickens and begins to boil, about 5 minutes. Stir in cheese and pimientos. when cheese is melted, set aside. Beat yolks in a large bowl until light and lemon colored. Stir cheese mixture into beaten yolks. Beat egg whites in a large bowl until soft peaks form. Gently fold beaten whites into cheese yolk mixture. Pour mixture into soufflé dish. Bake until golden, puffy and a knife inserted comes out clean, approximately 45 minutes.
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