Cheese souffle #1

Yield: 4 Servings

Measure Ingredient
¼ pounds Gruyere or Swiss cheese; coarsely grated
8 Eggs
6 tablespoons Butter
5 tablespoons Flour
2 cups Milk
Salt & white pepper
⅛ teaspoon Nutmeg
⅛ teaspoon Cayenne
2 tablespoons Cornstarch
3 tablespoons Water
¼ cup Grated Parmesan cheese
2 tablespoons Grated Gruyere or Swiss

Rub 2 tbs. butter in 2-qt. souffle dish and refrigerate until needed. Melt remaining butter in saucepan and add flour, stirring with whisk. Add milk; blend well. Add salt, pepper, nutmeg & cayenne. Cook 1 minute. Mix cornstarch & water. Add to hot sauce. Cook 2-3 minutes, stirring. Add egg yolks and cook another minute without boiling. Transfer to large bowl and add ¼ lb. cheese. Beat egg whites until stiff. Add half to souffle mixture and beat thoroughly. Fold in rest gently. Spoon & scrape into cold souffle dish (first placing shrimp sauce in bottom if used). Bake 15 minutes at 400. Reduce heat to 375 and bake 20-25 minutes more.

SEE RECIPE #13 FOR ACCOMPANYING SHRIMP SAUCE.

From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's MM Recipe Archive, .

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