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| Cheese Souffle #1 Recipe |
Category: Eggs
Rating:
N/A
Servings: 4
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Ingredients
1/4 lb gruyere or swiss cheese; coarsely grated
8 eggs
6 tablespoon butter
5 tablespoon flour
2 cup milk
1 salt & white pepper
1/8 teaspoon nutmeg
1/8 teaspoon cayenne
2 tablespoon cornstarch
3 tablespoon water
1/4 cup grated parmesan cheese
2 tablespoon grated gruyere or swiss
Cooking Directions:
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 1/4 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 . Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
eggs
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