| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Swiss |
Eggs |
4 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Gruyere or Swiss cheese; coarsely grated |
| 8 |
|
Eggs |
| 6 |
tb |
Butter |
| 5 |
tb |
Flour |
| 2 |
c |
Milk |
|
|
Salt & white pepper |
| 1/8 |
ts |
Nutmeg |
| 1/8 |
ts |
Cayenne |
| 2 |
tb |
Cornstarch |
| 3 |
tb |
Water |
| 1/4 |
c |
Grated Parmesan cheese |
| 2 |
tb |
Grated Gruyere or Swiss |
INSTRUCTIONS
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 <Micro Cookbook Collection of Contemporary Recipes>. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“This side of eternity we see only a fraction of the picture”