For the sauce, heat butter in a saucepan. Pour in flour and sweat for 5 minutes while stirring. Gradually add milk. Make 5 min. Now add cheese and stir at low temperature until dissolved. Season with salt and pepper. Remove from the heat.
Mix the egg yolks in a cup with a little bit of sauce and add it to the sauce. Keep warm.
Cut the crust from the toast slices. Remove the peel from the garlic clove and cut in half diagonally. Rub the slices of bread thoroughly on both sides with the cut surface.
Heat butter in a frying pan. Toast bread in it for 3 minutes on each side until golden brown.
Remove from frying pan and cut into 2 cm cubes. Whip egg whites until stiff and fold into cheese sauce. Later stir in the bread cubes. Grease an ovenproof dish with light butter.
Pour in the cheese soufflé and place on the lowest shelf of the heated oven.
Baking time: 40 min.
electric stove: 200 °C
gas stove: level 4
Take out the gratin dish, sprinkle with parsley and bring to the table.
Serve: tomato or endive salad
Drink: beer
Preparation
15 min
Preparation
60 min
Menu 5/223
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