| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Eggs |
6 |
Servings |
INGREDIENTS
| 6 |
|
Eggs; separated |
| 4 |
tb |
Butter |
| 6 |
tb |
Flour |
| 1 |
c |
Whipping cream |
| 1 1/2 |
c |
Shredded Cheddar cheese |
| 1 |
ts |
Salt |
INSTRUCTIONS
Butter a 2 quart souffl. dish. Also, butter the inside of a piece of foil
that is folded to 3 layers of thickness and long enough to fit around your
souffl. dish. Wrap around the dish and secure with string or tape. Beat egg
yolks and set aside. Melt butter in a saucepan over low heat and slowly add
flour, stirring constantly with a wire whisk. Add cream gradually and cook,
stirring constantly, until thickened. Add cheese, beaten egg yolks and
salt. Cook over low heat until cheese is well incorporated. Be sure mixture
is smooth. Cool 45 minutes to 1 hour. Beat egg whites to stiff peaks. Fold
into cheese sauce. Pour into prepared souffl. dish. Bake at 350° for about
30 minutes. Remove collar and serve at once. Yield: 6 to 8 servings.
GEORGIA MCKINLEY GREAVES
(MRS. THOMAS G.)
GREENVILLE, SC
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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