We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Jesus: He's coming. Justice: It's coming

Cheddar, Bacon, And Scallion Souffle

0
(0)
CATEGORY CUISINE TAG YIELD
Dairy, Eggs September 1 1 servings

INGREDIENTS

1/2 c Finely chopped scallion
2 tb Unsalted butter
6 sl Lean bacon; cooked, drained,
; reserving 2
; tablespoons of the
; fat, and crumbled
1/3 c All-purpose flour
1 1/3 c Milk
Cayenne to taste
1 1/2 c Coarsely grated Cheddar; (about 6 ounces)
4 lg Eggs; separated

INSTRUCTIONS

In a small heavy saucepan cook the scallion in the butter and the
reserved bacon fat over moderately low heat, stirring, until the
scallion is softened, stir in the flour, and cook the roux stirring,
for 3 minutes. Add the milk in a stream, whisking, and boil the
mixture, whisking, for 2 minutes. Remove the pan from the heat and
whisk in the cayenne, the Cheddar, and salt and pepper to taste,
whisking until the cheese is melted. Add the egg yolks, 1 at a time,
whisking well after each addition, and whisk in the bacon. In a bowl
with an electric mixer beat the egg whites with a pinch of salt until
they hold stiff peaks, whisk about one fourth of them into the cheese
mixture, and fold in the remaining whites gently but thoroughly. Pour
the mixture into a buttered 1 1/2-quart souffle dish and bake the
souffle in the middle of a preheated 375°F. oven for 30 to 40
minutes, or until it is puffed and golden. Serve the souffle
immediately.
Serves 4 to 6.
Gourmet September 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Your life will have a purpose with the Saviour.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?