准备

• 将架子放在烤箱的中心，然后将烤箱加热到400°F。将直接圆形烤盘的内部涂黄油，深约2-1/2英寸，可容纳6至7杯。将面包屑与1 TBS结合。帕马尼亚。用这种混合物涂上盘子的内部，挖掘多余的

做基础：

• Melt the 3 Tbs. butter in a medium saucepan over medium heat. Whisk in the flour and cook until the flour just starts to turn golden brown, about 2 minutes. While whisking constantly, pour in a little of the milk. As soon as it thickens (which will be almost immediately), pour in a little more milk. Continue whisking and gradually adding milk in this way until all the milk is added and the sauce is smooth. Adjust the heat to a very slow simmer and whisk in the mustard, Worcestershire, Tabasco, and 1/2 tsp. salt. Simmer for 5 min. The sauce will be very thick; whisk frequently to prevent scorching. Whisk in the Gruyère and Asiago until mostly melted and remove the pan from the heat.

分开鸡蛋：

• 在一个大的干净碗中收集五个蛋清。一次将四个蛋黄加入奶酪酱中。当您添加时，将每个蛋黄搅拌；丢弃剩余的蛋黄或将其保存以供其他用途。确保没有蛋黄的痕迹进入白人。

鞭打并折叠白色：

• 加一点盐和一撮酒石酸氢钾to the whites and beat with an electric mixer (preferably a hand-held) on medium-low speed until the whites are frothy. Increase the speed to high and continue beating until you get almost stiff peaks. Immediately, gently whisk about one-fourth of the whites into the cheese sauce to lighten it. With a rubber spatula, scrape the sauce into the part of the bowl where you removed onefourth of the whites and gently fold the sauce into the remaining whites with the spatula until the whites are almost completely incorporated (a few small areas of white are fine). Scrape the mixture into the baking dish and sprinkle the remaining 3 Tbs. Parmigiano over the top

烘烤蛋奶酥：

• Put the baking dish in the oven and immediately reduce the temperature to 375°F. Bake until the soufflé is puffed and deeply browned, 25 to 30 min. (don’t open the oven door for at least the first 20 min.). Serve immediately; the soufflé will begin to collapse almost as soon as you take it out of the oven.