Grated Parmesan cheese
1/4 C. (1/2 stick) butter
5 T. all-purpose flour
pinch of cayenne pepper
pinch of ground nutmeg
1 1/4 C. whole milk
1/4 C. dry white wine
6 large egg yolks
1 tsp. salt
1/4 tsp. ground black pepper
1 1/4 C. (packed) coarsely grated Gruyère cheese (about 6 oz.)
1/4 C. finely grated Parmesan cheese
8 large egg whites

Position rack in center of oven and preheat to 400°F. Generously
butter one 10-cup soufflé dish or six 1 1/4-cup soufflé dishes; sprinkle
with Parmesan cheese to coat. (If using 1 1/4-cup dishes, place all 6
on rimmed baking sheet.) Melt butter in large heavy saucepan over
medium heat. Add flour, cayenne pepper, and nutmeg. Cook without
browning until mixture begins to bubble, whisking constantly, about
1 minute.

Gradually whisk in milk, then wine. Cook until smooth, thick, and
beginning to boil, whisking constantly, about 2 minutes. Remove from
heat. Mix yolks, salt, and pepper in small bowl. Add yolk mixture all at
once to sauce and whisk quickly to blend. Fold in 1 1/4 cups Gruyère
cheese and 1/4 cup Parmesan cheese (cheeses do not need to melt).
Using electric mixer, beat whites in large bowl until stiff but not dry.
Fold 1/4 of whites into lukewarm soufflé base to lighten. Fold in
remaining whites. Transfer soufflé mixture to prepared dish. Sprinkle
with remaining 2 tablespoons Gruyère cheese.

Place soufflé in oven; reduce heat to 375°F. Bake soufflé until puffed,
golden, and gently set in center, about 40 minutes for large soufflé or
25 minutes for small soufflé. Using oven mitts, transfer soufflé to
platter and serve immediately.

Makes 4 to 6 servings.

Bon Appétit April 2000