Ingredients: 1 cup lightly packed grated cheese (Swiss or Gruyere cheese) 2.5 tablespoons butter 3 tablespoons flour Salt Pepper Nutmeg Cream of Tartar ¾ cup of milk 6 eggs Directions: Set oven to 350 with pan full of water on lower middle rack Butter soufflé pan and sprinkle with some cheese of the existing cheese (or Parmesan or bread crumbs) Grate 1 cup lightly packed grated cheese (Swiss or Gruyere cheese) Heat milk. Put 2.5 tablespoons butter and 3 tablespoons flour in a saucepan for béchamel sauce. Cook together and let it froth for a minute without coloring. Take it off heat and let it cool for a moment so that it doesn’t bubble. Then add heated milk. Stir vigorously with whisk. Put it back over heat and let it thicken. Take off heat and add a half tablespoon of salt. Add pepper (three grinds) and nutmeg. Add 3 egg yolks to the sauce. Whisk it into the sauce. Beat 6 egg whites until stiff peaks. Add a quarter of a teaspoon of salt when the egg whites come together initially. Then add a quarter teaspoon of cream of tartar. Continue to whisk until stiff peaks. Stir a portion of egg whites into sauce and begin to mix and add cheese. Then add remaining egg whites and fold. Fill mold up to 2/3s height. Cook for 1 hour to 1:15 minutes. Butter serving platter and unmold onto it. Serve with tomato, mushroom, or shrimp sauce.
@@reginaromsey Cheese keepers predate refrigeration, also being ceramic and other materials. Pretty sure this is old world ingenuity spread by people moving around with their cheeses.
I have to hand it to Julia. If I knew that there was a camera lens trained on my every move, I would be so nervous that my show would be more of a comedy than a cooking show.
I've been making it myself from time to time for some years now... It is not an easy recipe to manage. Just start trying, and you'll eventually make it easy peasy 👨🍳👌🌺😉
This is so refreshing. I am a cooking show addict and I'm sick and tired of shows where all the pots and pans are brand new and everything turns out beautifully And they act like it can be made in 15 minutes without mentioning the hour of prep time and another of cleanup. Plus, now, like everything in America, they have dumbed down the shows to appeal to the lowest common denominator of cooking intelligence. Ugh!
@@mariahwhitneycelinejanetmadona there were a number of shows from the early 70’s that were done in color that aren’t shown on UA-cam. I’d like to see if someone can offer them. That’s ‘why’ I was asking.
she does that all in one take!
That’s why she’s always out of breath!😀
"...or you don't got no souffle!" That souffle ain't the boss of Julia! No, ma'am!
Thanks for bringing these back to us! Julia was such a treasure!!
Peak whisk. Literally .
Lotta microphone squeal in this episode, did anyone else notice that?
Oh I dislike swiss cheese. But Gruyer is delicious
What??? Gruyere cheese IS SWISS CHEESE!😳
One lasts forever, sans power - all I'm saying
I made this last night. I used this video and my copy of The French Chef Cookbook. It turned out phenomenal. It was an instant hit.
Ingredients:
1 cup lightly packed grated cheese (Swiss or Gruyere cheese)
2.5 tablespoons butter
3 tablespoons flour
Salt
Pepper
Nutmeg
Cream of Tartar
¾ cup of milk
6 eggs
Directions:
Set oven to 350 with pan full of water on lower middle rack
Butter soufflé pan and sprinkle with some cheese of the existing cheese (or Parmesan or bread crumbs)
Grate 1 cup lightly packed grated cheese (Swiss or Gruyere cheese)
Heat milk.
Put 2.5 tablespoons butter and 3 tablespoons flour in a saucepan for béchamel sauce. Cook together and let it froth for a minute without coloring. Take it off heat and let it cool for a moment so that it doesn’t bubble. Then add heated milk. Stir vigorously with whisk. Put it back over heat and let it thicken. Take off heat and add a half tablespoon of salt. Add pepper (three grinds) and nutmeg.
Add 3 egg yolks to the sauce. Whisk it into the sauce.
Beat 6 egg whites until stiff peaks. Add a quarter of a teaspoon of salt when the egg whites come together initially. Then add a quarter teaspoon of cream of tartar. Continue to whisk until stiff peaks.
Stir a portion of egg whites into sauce and begin to mix and add cheese. Then add remaining egg whites and fold. Fill mold up to 2/3s height. Cook for 1 hour to 1:15 minutes.
Butter serving platter and unmold onto it. Serve with tomato, mushroom, or shrimp sauce.
I wish my boyfriend would stay up that long!!!
That glass cheese keeper, though. New thrift mission accepted!
Love fact she gives an American make do method of making the cheese keeper! I’m going to try it!
@@reginaromsey Cheese keepers predate refrigeration, also being ceramic and other materials. Pretty sure this is old world ingenuity spread by people moving around with their cheeses.
I have to hand it to Julia.
If I knew that there was a camera lens trained on my every move, I would be so nervous that my show would be more of a comedy than a cooking show.
God,I miss her!!!
I've been making it myself from time to time for some years now... It is not an easy recipe to manage. Just start trying, and you'll eventually make it easy peasy 👨🍳👌🌺😉
Only Julia could order a big hunk of cheese and end up with 185 LBS of it.. LMAO! I love her.
I went to Google & found the cheese sanitizer & it’s just like this one !
This is so refreshing. I am a cooking show addict and I'm sick and tired of shows where all the pots and pans are brand new and everything turns out beautifully And they act like it can be made in 15 minutes without mentioning the hour of prep time and another of cleanup. Plus, now, like everything in America, they have dumbed down the shows to appeal to the lowest common denominator of cooking intelligence. Ugh!
beautiful ! thanks so much for posting,love Julia’s lovely teaching .
Julia needed pot holders lol
Wonderful!!!!!!!!!!!!!!!
Thank you so much for uploading these!!
To bad the sound quality isn't all it could be.
I’ll take the sound just to see Julia!
You’re being nitpicky
Shut up.
And possibility of the shows in color?
Why
@@mariahwhitneycelinejanetmadona there were a number of shows from the early 70’s that were done in color that aren’t shown on UA-cam. I’d like to see if someone can offer them. That’s ‘why’ I was asking.
The show went to color with Season 7. They seem to be uploading them in order and they are nearing the end of Season 4 as of 4/5/2023
@@chrisben3 excellent news!
Got a problem with these B&W shows?
If so keep it to yourself.