| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 1/4 |
c |
Flour |
| 1 1/2 |
c |
Milk |
| 5 |
|
Eggs; sep&ated |
| 1 |
ts |
Nutmeg |
|
|
Salt and pepper to taste |
INSTRUCTIONS
BASIC SOUFFLE INGREDIENTS
Preheat oven to 3750F. 1. Blanch broccoli flowerets until just crisp.
Reserve several for garnish. 2. Melt butter in a saucepan over low heat.
Mix in flour and whisk until well blended. Simmer and stir while bringing
milk to a boil in another saucepan. 3. Add milk all at once to butter-flour
mixture, whisking until smooth. 4. Stir in egg yolks one at a time, then
cheese, and seasonings. Cool. 5. Beat egg whites until they stand in peaks
but are not dry. Cut and fold into cooled egg mixture. 6. Place broccoli in
bottom of an ungreased 2-quart souffle dish. Cover with egg mixture. 7.
Bake at 3750F. for 30 to 45 minutes, until golden brown. Garnish the dish
with reserved broccoli flowerets.
Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@POBOX.COM> on
Jan 2, 1998
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