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Bdgnets Souffles Au Fromage

Small fried balls of cheese soufflé made from milk, butter, flour, Gruyère, and Parmesan.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Gruyere cheese and parmesan cheese match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 152 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Bdgnets Souffles Au Fromage

Ingredients

Directions

Make the base

  1. In a saucepan, heat the milk and butter until boiling.

  2. Quickly stir in the flour and cook until the sides and bottom of the pan are clean.

  3. Remove from heat and gradually add the Gruyère and Parmesan cheese.

  4. Season with pepper, salt, and cayenne.

Fry and serve

  1. Shape the mixture into small balls.

  2. Drop the balls into hot oil and fry until golden.

  3. Drain on a cloth, arrange on a dish, sprinkle with grated cheese, and serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Gruyere cheese + parmesan cheesetop 1% of all pairs
    Smell alikestrong
    Cooked together152 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  2. Gruyere cheese + cheesetop 3% of all pairs
    Smell alikestrong
    Cooked together93 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  3. Parmesan cheese + cheesetop 3% of all pairs
    Smell alikestrong
    Cooked together1,041 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  4. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Thickens the milk and butter into a paste that holds the balls together.
Gruyère cheese
Melts into the paste to add rich, savoury flavour and body.
Parmesan cheese
Adds sharp, salty flavour and helps the balls brown while frying.
Butter
Adds fat for richness and a smooth, tender texture.
Milk
Provides the liquid that the flour thickens into a soft dough.

The step that matters

Cook the flour until the pan is clean. Cooking the flour in the hot liquid gelatinises its starch and drives off excess moisture. If the mixture stays wet, the balls will be soft and may fall apart in the hot oil.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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