You will need
- – cheese of hard varieties – 200 g;
- – butter – 50 g;
- vegetable oil – 2 tbsp l.
- – flour – 3 tbsp l.
- – mustard powder – 0.5 tsp.
- – milk 2.5% – 1.5 cups;
- – eggs – 5 pcs.
- – cognac – 2 tbsp. l.
- – salt – 0,5 tsp.
- – ground red pepper – pinch.
Melt the oil in the pan, add the flour and lightly fry it (2-3 minutes). Add salt, mustard, pepper. Pour cold milk into the mixture, bring to a boil and cook over a low heat for 5 minutes.
Rub cheese on a large grater. And add small portions to the hot milk-flour mixture. Stir. The cheese should melt and the mixture become homogeneous.
Separate the proteins from the yolks. Whisk the yolks with a mixer and a thin trickle pour into the cheese mass, stirring continuously. Add the cognac and refrigerate.
Whisk the egg whites in the foam and gently stir them to the cheese mass.
Grease the moulders with vegetable oil, lay out the cheese mixture, filling the molds for two-thirds. Bake in the oven for 40 minutes at 180 degrees, until a golden crust forms on top. Serve hot. The dish is ready! Pleasant appetite!