Side Pannel
Non-Collapsible Cheese Souffle
Non-Collapsible Cheese Souffle
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cheese
Ingredients List
- Butter
- 2 tb Bread crumbs -- dry
- 2 1/2 tb Butter
- 3 tb Flour
- 3/4 c Milk -- scalded
- 1/2 ts Salt
- 1 ds Pepper
- 1 ds Nutmeg
- 3 Egg yolks
- 6 Egg whites
- 1 ds Salt
- 1/4 ts Cream of tartar
- 1 c Swiss cheese -- Gruyere
- 1 c 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 2 1/2 tablespoons butter and 3 tablespoons flour
together slowly to make roux (foamy and frothy). Pour 3/4 cup scalded milk
into roux, stirring with wire whisk; cook until thick. Add 1/2 teaspoon
salt, dash each pepper and nutmeg. Add 3 egg yolks to sauce. Beat 6 egg
whites (3/4 cup); add dash salt and 1/4 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 2/3. Set in pan of water in oven. Bake 1 hr. to 1
hr. 15 minutes. Can leave in warm oven for 1/2 hr. if necessary. Serves 6
to 8
souffle dish (4" to 5" high). Butter dish and sprinkle with 2 tablespoons
dry bread crumbs. Cook 2 1/2 tablespoons butter and 3 tablespoons flour
together slowly to make roux (foamy and frothy). Pour 3/4 cup scalded milk
into roux, stirring with wire whisk; cook until thick. Add 1/2 teaspoon
salt, dash each pepper and nutmeg. Add 3 egg yolks to sauce. Beat 6 egg
whites (3/4 cup); add dash salt and 1/4 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 2/3. Set in pan of water in oven. Bake 1 hr. to 1
hr. 15 minutes. Can leave in warm oven for 1/2 hr. if necessary. Serves 6
to 8
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