Name: Three Cheese Souffle
Ingredients: 100 g Butter; 5 Egg yolks and 1 egg white; 100 g Flour; 2 oz Parmesan cheese; 3/4 l Warm milk; 1/2 Onion; 1 Bayleaf and clove; 1/4 ts Cayenne pepper; 1/2 ts Mustard powder; 4 oz Grated Cheddar cheese; 3 oz Grated Gruyere cheese

Arguably, the King James Version stands as the grandest of the English Bible translations. It has been dubbed a monument of literary translation, considered a sublime text. To be sure, for contemporary audiences the sublime prose can be confusing at times, more obscuring than helpful. Considering that it is nearly four hundred years old, however, it clearly has staying power. The King James Version also provides a good anchor for the history of the English Bible. It’s the result of nearly four centuries of work that led up to it, and has, for another four centuries, continued to cast its shadow. We can frame our history of the English Bible around it.

Stephen Nichols

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Coxon’s kit, Coxon3	1	servings

INGREDIENTS

100	g	Butter
5		Egg yolks and 1 egg white
100	g	Flour
2	oz	Parmesan cheese
3/4	l	Warm milk
1/2		Onion
1		Bayleaf and clove
1/4	ts	Cayenne pepper
1/2	ts	Mustard powder
4	oz	Grated Cheddar cheese
3	oz	Grated Gruyere cheese

INSTRUCTIONS

Make a roux with equal quantities of fat to flour. Warm the milk with the
onion, bayleaf and clove and carefully add to the roux (remove the onion).
Remove from the heat and add the mustard powder, cayenne pepper and the
Cheddar and Gruyere cheese. Mix thoroughly.
Add a little of the egg whites and mix thoroughly then carefully fold in
the rest.
Fill the well buttered souffle moulds and cook in a preheated oven at
220C/425F/gas 7 for around 16-18 minutes. Serve immediately.
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