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Janet Leigh's Individual Cheese Soufflé

Instead of an open-faced ham sandwich, Norman might have whipped up two of these tasty cheese soufflés for he and Marion that night at the Bates Motel. Oh well, the rest, as they say, is history. *screams*

From The Dead Celebrity Cookbook presents Christmas in Tinseltown, by Frank Decaro, 2012.

Janet Leigh's Individual Cheese Soufflé

Serves 1

1 tablespoon butter

1 tablespoon flour

Pinch of salt

Pinch of cayenne pepper

½ cup whole milk

1 tablespoon grated Parmesan cheese

½ teaspoon mustard

1 egg yolk, beaten

1 egg white, stiffly beaten

2 tablespoons Liederkranz or Limburger cheese

1 slice of whole wheat bread, toasted

Melt the butter in a sauce pan. Stir in the flour, salt, and cayenne pepper. Pour in the milk and stir over low heat until the mixture thickens. Do not let it boil. Remove the pan from the heat and stir in the Parmesan cheese. Add the mustard and the beaten egg yolk and stir. Fold in the beaten egg white.

Preheat the oven to 375 degrees.

Spread the Liederkranz or Limburger cheese on the piece of toasted whole wheat bread, and place it in the bottom of a greased single-serving casserole dish. Pour the egg mixture over the toast.

Bake for 20 minutes without opening the oven door. Serve immediately.

Janet's soufflé might look a bit like this.

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