| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Side dishes, Kooknet |
2 |
To 4) |
INGREDIENTS
| 2 |
md |
Zucchinis, grated |
|
|
Salt |
| 45 |
|
Butter |
| 1/4 |
c |
Plain flour |
| 1 |
ts |
Dry mustard |
| 1 |
c |
Milk |
| 150 |
|
Feta cheese, crumbled |
| 3 |
tb |
Freshly grated Parmesan cheese |
| 4 |
|
Eggs, separated |
INSTRUCTIONS
SOURCE: VOGUE JAN'94
TO SERVE: MIXED GREEN SALAD
Place the zucchini in a colander, sprinkle with salt, toss lightly and set
aside to drain for 30 minutes. Rinse the zucchini under cold running water,
squeeze out any excess liquid and set aside. Melt the butter in a saucepan
stir in the flour and mustard and cook over medium heat, stirring
constantly for 1 minute. Remove th saucepan from the heat, gradually stir
in the milk, then return the saucepan to the heat and cook, stirring until
the mixture boils and thickens. Transfer the mixture to a large bowl and
stir in the cheeses, prepared zucchini and egg yolks. Butter 4 x 1 cup
oven-proof molds. Beat the egg whites in a medium-size bowl until they form
soft peaks, then fold into the zucchini mixture gradually. Pour the mixture
into the molds and bake in 180'C oven for about 25 minutes or until the
souffles have risen and the tops are golden brown. Remove from the oven and
serve immediately with a Mixed Green Salad with Marinated Artichokes. Bon
Appetit - Exec.Chef Magnus Johansson -
Submitted By SHERREE JOHANSSON On 1994-08-02,1013
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