Dry bread crumbs 2 tablespoons unsalted butter (plus butter for greasing the soufflé mold) 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon white pepper Pinch of freshly grated nutmeg 1 cup hot milk 4 large eggs, separated 4 ounces Gouda or other good melting cheese, shredded 1 cup cooked amaranth (see above)
Preheat oven to 400F. Prepare a 6-8 cup soufflé mold by buttering it thoroughly, especially the sides, and sprinkling it evenly with the bread crumbs.
To make the sauce, heat the butter over medium heat in a large saucepan (note: Kijac calls for a small saucepan but it will overflow if you make the recipe as directed- Steve).
Add the flour, salt, pepper and nutmeg and cook, stirring with a wooden spoon, until foamy, about 2 minutes.
Do not let it brown. Remove from heat and, with a wire whisk, beat in the milk, stirring until smooth.
In a large mixing bowl with an electric mixer, beat the egg whites with a pinch of salt until they hold firm peaks.
In a large mixing bowl with an electric mixer, beat the egg whites with a pinch of salt until they hold firm peaks.
Serve hot, dipping a serving spoon in the center and dishing the soufflé out with the help of a serving fork.