Cheese Souffle

Dat e: Sun, 10 Oct 93 13:03:10 -0700

Cross Indexed Souffle, Cheese

Preheat oven to 350 degrees. Set pan of water in oven. Prepare an 8 cup

couffle dish (4" to 5" high). Butter dish and sprinkle with 2 tablespoons

dry bread crumbs. Cook 2 1/2 tablespoons butter and 3 tablespoons flour

together slowly to make roux (foamy and frothy). Pour 3/4 cup scalded

milk into roux, stirring with wire whisk; cook until thick. Add 1/2

teaspoon salt, dash each pepper and nutmeg. Add 3 egg yolks to sauce.

Beat 6 egg whites (3/4 cup); add dash salt and 1/4 teaspoon cream of

tartar, continue beating until soft peaks form. Put big dolop of egg

white into sauce. Add 1 cup grated Swiss chees (Gruyere) or 1 cup

chopped seafood. Fold egg whites into sauce. Fill mold to 2/3. Set in

pan of water in oven. Bake 1 hr. to 1 hr. 15 minutes. Can leave in

warm oven for 1/2 hr. if necessary.

Serves 6 to 8

Judy Hayes

amyl

http://www.cs.cmu.edu/~mjw/recipes/souffle/chs-souffle.html [12/17/1999 12:00:19 PM]

Souffles Recipes