INGREDIENTS

INSTRUCTIONS

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.  Souffls: 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 souffls are  puffed and golden
brown.  Sprinkle with snipped chives. Serve immediately with a little
remaining parmesan cheese, separately if you wish.  DISCLAIMER(c)
Copyright 1996 - SelecTV Cable Limited. All rights  reserved. Carlton
Food Network http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 467
Calories From Fat: 284
Total Fat: 32.2g
Cholesterol: 272.9mg
Sodium: 1260.2mg
Potassium: 180.8mg
Carbohydrates: 3.4g
Fiber: <1g
Sugar: <1g
Protein: 39.8g