If anyone thinks that on account of our trials of faith during this year we have been disappointed in our expectations or discouraged in the work, my answer is that the very opposite is true. Such days were expected from the beginning. The chief end for which the institution was established is that the Church would see the hand of God stretched out on our behalf in answer to prayer. Our desire, therefore, is not that we may be without trials of faith, but that the Lord would graciously support us in the trial and that we may not dishonor Him by distrust.

George Muller

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Ideal, Home, Cooks	4	servings

INGREDIENTS

4		Eggs; separated
50	ml	Dry white wine
		Salt and freshly ground black pepper
100	g	Parmesan cheese; freshly grated
200	ml	Double cream
100	g	Gruyere cheese
		Snipped chives

INSTRUCTIONS

SOUFFL.S
FONDUE
TO SERVE
Fondue: In a small pan bring the cream to a boil, remove from the
heat, stir in the gruyere until melted and smooth. Pour into 4
shallow oven-proof dishes, about 5 inches across the base.
Souffl.s: Bring a large pan half full of water to the boil, turn the
heat down to a simmer. Put the egg yolks and wine into a large
heatproof bowl. Set the bowl over the gently simmering water (bain
marie).
Whisk the mixture until it is stiff and leaves a trail. Remove the
bowl from the pan. Whisk the egg whites until stiff and shiny. Fold
the whites into the yolk mixture, season with salt and pepper. Using
2 spoons, shape the mixture into quenelles. Float 3 on the fondue of
each dish. Sprinkle each quenelle with parmesan cheese. Bake in a
pre-heated oven at 160C for 10 minutes or until the souffl.s are
puffed and golden brown.
Sprinkle with snipped chives. Serve immediately with a little
remaining parmesan cheese, separately if you wish.
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