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

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