::We take a break from our regularly-schedule Primal eating for a recipe from Julia Child on The French Chef!::
Her cheese soufflé was a little more work than it seemed on her show. I was happy to have my little sous chef assisting and photographing as we went!
The béchamel sauce was amazingly smooth and thick thanks to her suggestion of adding hot milk instead of cold.
After the addition of egg yolks and salt and pepper.
Egg whites beaten stiff with cream of tartar and a pinch of salt.
Egg whites and cheese folded in carefully!
I'm not sure my foil collar was necessary since my pot was a little wider than hers. It might not have spilled over the sides.