Zucchini & gruyere cheese souffle
6 - 8
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | tablespoon | Butter |
| 4½ | tablespoon | Flour |
| 1½ | cup | Milk |
| 6 | eaches | Egg yolks |
| 8 | eaches | Egg whites |
| pinch | Salt | |
| ⅛ | teaspoon | Cream of tartar |
| 4 | mediums | Zucchini squash |
Directions
SOURCE: SOUFFLE SPECTACULARS
FROM: SALLIE AUSTIN
INGREDIENTS
DIRECTIONS
¾ c
¼ c
: pn nutmeg
: salt & pepper
: Preheat oven to 400-F.
: Gruyere or Swiss cheese, : -grated
: Parmesan cheese, finely : -grated
Slice the squash and cook uncovered in simmering water for 10 minutes or until almost soft and tender. Drain and keep the squash warm. Melt the butter and add the flour. Stir in the milk gradually with a wire whisk to make a thick smooth sauce. Remove from the heat and add the egg yolks one at a time. Fold in the squash, seasoning and the grated Gruyere or Swiss cheese. Beat the egg whites until stiff, adding a pinch of salt and the cream of tartar. Fold the squash mixture into the egg whites and spoon into a prepared 6 cup souffle dish. Sprinkle the surface of the unbaked souffle with grated Parmesan cheese. Place the souffle in the oven and immediately reduce the heat to 375-F.
Bake 25 minutes. Courtesy of Shareware RECIPE CLIPPER 1.0