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, .