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1
Melt in a heavy saucepan over medium heat: 5 tablespoons butter.
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2
Stir in and cook for 2 minutes: 3 tablespoons flour.
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3
Whisk in, little by little, whisking thoroughly between additions: 1 cup milk.
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4
Season the bechamel with: Salt, Fresh-ground black pepper, A pinch of cayenne, 1 thyme sprig, leaves only.
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5
Cook over low heat, stirring occasionally, for 10 minutes.
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6
Remove from the heat and cool slightly.
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7
Separate: 4 eggs.
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8
Stir the yolks into the white sauce.
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9
Add: 4 ounces soft, mild goat cheese.
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10
Stir in and taste for salt.
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11
It should be ever so slightly too salty to make up for the unsalted whites, which will be added later.
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12
Preheat the oven to 375F.
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13
Butter a 1-quart souffle dish, or another baking dish such as a gratin dish, with: 1 tablespoon soft butter.
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14
Whip the egg whites into moist firm peaks.
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15
Stir one third of the whites into the souffle base.
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16
Then gently fold the base into the rest of the egg whites, taking care not to deflate them.
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17
Pour the mixture into the buttered dish and bake for 35 to 40 minutes, or until puffed and golden, but still soft in the center and jiggly when shaken gently.
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18
Substitute a stronger aged goat cheese for half the mild goat cheese.
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19
Preheat the oven to 400F.
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20
Butter eight 4-ounce ramekins instead of the 1-quart souffle dish.
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21
Fill the ramekins three-quarters full and bake for 10 minutes or until puffed and golden.
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22
Substitute 3/4 cup grated Gruyere and 1/4 cup grated Parmesan for the goat cheese.
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23
Add 1/4 cup Garlic Puree (page 308) along with the cheese.
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24
Evenly sprinkle fine breadcrumbs or finely grated Parmesan cheese onto the buttered inside of the dish.
