| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Eggs, Cheese, Syd’s book |
2 |
Servings |
INGREDIENTS
| 2 |
lg |
Eggs |
| 1 1/2 |
tb |
Butter |
| 1 1/2 |
tb |
All-Purpose Flour |
| 1/4 |
ts |
Dry Mustard |
| 1/2 |
c |
Milk |
| 1/2 |
c |
Grated Cheddar Cheese |
| 1 |
tb |
Grated Parmesan Cheese |
|
ds |
Salt |
INSTRUCTIONS
Separate egg yolks from whites, putting whites into a small deep bowl and
yolks into a medium sized bowl. Beat yolks slightly. Grease and flour a 1
quart casserole or other baking dish. Melt the butter, remove from heat
and stir in flour and mustard. When smooth stir in milk. Cook, stirring
constantly until mixture comes to a full boil. Beat yolks while adding
sauce in a thin stream. Stir in cheeses. Heat oven to 375°F. Beat egg
whites and salt with an electric mixed until peaks hold when beater is
lifted. Stir in a heaping tablespoon of the beaten whites into the yolk
mixture, then carefully fold in the remaining whites. Pour into prepared
baking dish and smooth the surface. Bake at 375°F for 10 to 15 minutes for
a shallow dish and 20 to 25 minutes for a casserole, until souffle. is
puffed and browned. Serve immediately. From: Syd's Cookbook.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip
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