Yield: 8 servings
|2 tablespoons||Fine dry bread crumbs|
|6 \N||Egg yolks|
|¾ cup||Roquefort; crumbled|
|⅓ cup||Cream cheese|
|7 \N||Egg whites|
Grease souffle dish with 1 tablespoon butter and sprinkle with bread crumbs as if dusting with flour. Invert dish to release excess crumbs. Melt remaining 6 tablespoons butter in saucepan over low heat. Add flour and stir frequently over low heat 5 minutes. Do not let brown. Bring milk and pinch of salt to boil. Add to flour-butter mixture. When fully incorporated and very thick, beat in egg yolks 1 at a time. Add crumbled Roquefort and cream cheese, stirring over low heat to incorporate well. Set aside. Whip egg whites and cornstarch until stiff peaks form. Fold ¼ of whites into cheese mixture. Fold in remaining whites. Spoon into prepared souffle dish.
Bake at 375 degrees 45 minutes to 1 hour or until thin metal tester or toothpick comes out clean. Yields 6 to 8 servings.
Each of 8 servings: 252 calories; 388 mg sodium; 248 mg cholesterol; 19 grams fat; 10 grams carbohydrates; 10 grams protein; 0.02 gram fiber Recipe Source: Los Angeles Times - 12-27-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@...
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