Non-collapsible cheese souffle
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Butter | ||
| 2 | tablespoons | Bread crumbs -- dry |
| 2½ | tablespoon | Butter |
| 3 | tablespoons | Flour |
| ¾ | cup | Milk -- scalded |
| ½ | teaspoon | Salt |
| 1 | dash | Pepper |
| 1 | dash | Nutmeg |
| 3 | Egg yolks | |
| 6 | Egg whites | |
| 1 | dash | Salt |
| ¼ | teaspoon | Cream of tartar |
| 1 | cup | Swiss cheese -- Gruyere |
| 1 | cup | Chopped seafood -- optional |
Directions
Preheat oven to 350 degrees. Set pan of water in oven. Prepare an 8 cup souffle dish (4" to 5" high). Butter dish and sprinkle with 2 tablespoons dry bread crumbs. Cook 2½ tablespoons butter and 3 tablespoons flour together slowly to make roux (foamy and frothy). Pour ¾ cup scalded milk into roux, stirring with wire whisk; cook until thick. Add ½ teaspoon salt, dash each pepper and nutmeg. Add 3 egg yolks to sauce. Beat 6 egg whites (¾ cup); add dash salt and ¼ 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 ⅔. Set in pan of water in oven. Bake 1 hr. to 1 hr. 15 minutes. Can leave in warm oven for ½ hr. if necessary. Serves 6 to 8
Recipe By : Judy Hayes, jehayes@...
From: Dscollin@... Date: Wed, 25 Jan 1995 20:56:21 -0500 File