Cheese And Tomato Souffles
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Swiss | Vegetables | 6 | Servings |
INGREDIENTS
| 2 | T | Unsalted butter |
| 1/4 | c | Flour |
| 1 1/2 | c | Milk |
| 3 | T | Tomato paste |
| 1 | c | Swiss cheese, grated |
| 3 | T | Parmesan cheese, grated |
| Cayenne pepper to taste | ||
| 3 | Eggs, separated | |
| 1 | T | Medium dry sherry |
INSTRUCTIONS
In a saucepan, melt the butter over low heat. Stir in flour and cook the roux, stirring, for 3 minutes. Remove from heat and add the milk, scalded, in a stream, whisking vigorously, until the mixture is thick and smooth. Simmer the sauce for 3-4 minutes, and whisk in the tomato paste, Swiss and Parmesan cheeses, cayenne, and salt to taste. Whisk until the cheeses have melted. Remove from heat and whisk in the egg yolks, one at a time, beating well after each addition. Transfer the mixture to a bowl, and let it cool. In a bowl, with an electric mixer, beat the egg whites with a pinch of salt until they hold soft peaks. Add the Sherry and beat to stiff peaks. Fold the egg white mixture into the cheese mixture gently but thoroughly. Transfer the mixture to 6 buttered 2/3-cup ramekins, and bake the souffles on a jelly roll pan in the middle of a preheated 400foven for 25-30 minutes, or until they are cooked through. Serve immediately. a 1942 Gourmet Mag. favorite.
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Nutrition (calculated from recipe ingredients)
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Calories: 224
Calories From Fat: 127
Total Fat: 14.4g
Cholesterol: 130.5mg
Sodium: 210.1mg
Potassium: 232.5mg
Carbohydrates: 10.1g
Fiber: <1g
Sugar: 4.5g
Protein: 13g