- 3 Tbsp. butter
- 3 level Tbsp. flour
- Cayenne pepper
- 3/4 cup milk
- 2 Tbsp. grated Parmesan cheese
- 1 tsp. dry mustard
- 3 egg yolks
- 1 cup broccoli, cooked al’dente
- 4 beaten egg whites
- Sweet butter
Melt the fat and add flour, salt, cayenne pepper and, when well blended, pour on the milk.
Stir until the mixture thickens; add grated Parmesan cheese, mustard, egg yolks, and broccoli, cooked and strained. Then fold in beaten egg whites.
Grease a souffle dish and pour in the mixture and bake for half an hour in a 400 degree F. oven.
Remove, and put a few curls of sweet butter on top.