| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
French |
April 1990 |
1 |
servings |
INGREDIENTS
| 3/4 |
c |
Walnuts; toasted lightly, |
|
|
; cooled, and chopped |
|
|
; fine |
| 3 |
tb |
Unsalted butter |
| 4 |
tb |
All-purpose flour |
| 1 |
c |
Milk |
| 4 |
lg |
Eggs; separated, the |
|
|
; whites at room |
|
|
; temperature |
| 1 1/2 |
c |
Crumbled mild goat cheese such as; (about 6ounces) |
|
|
; Montrachet |
| 1 |
ts |
Fresh thyme leaves or 1/4 teaspoon |
|
|
; crumbled dried |
|
|
A pinch of cream of tartar |
| 3 |
tb |
Sherry vinegar |
| 3/4 |
ts |
Dijon-style mustard |
| 4 |
tb |
Walnut oil |
| 2 |
tb |
Olive oil |
| 2 |
lg |
Bunc watercress; rinsed, spun dry, |
|
|
; and coarse |
|
|
; stemsdiscarded |
|
|
; (about 5 cups) |
| 5 |
c |
Torn frisee; (French or Italian |
|
|
; curly chicory, |
|
|
; available |
|
|
; atspecialty produce |
|
|
; markets), rinsed |
|
|
; and spun dry |
INSTRUCTIONS
FOR THE SOUFFLES
FOR THE SALAD
Make the souffles:
Coat the bottom and side of each of 8 buttered 1/2-cup ramekins with about
1 tablespoon of the walnuts and arrange the ramekins in a jelly-roll pan.
In a small saucepan melt the butter over moderately low heat, whisk in the
flour, and cook the roux, whisking, for 3 minutes. Add the milk in a
stream, whisking, and boil the mixture over moderate heat, whisking, for 2
minutes, or until it is thick and smooth. Transfer the mixture to a bowl
and let it cool slightly. Whisk in the yolks, 1 at a time, the goat cheese,
the thyme, and salt and pepper to taste and whisk the mixture until it is
combined well. In another bowl beat the whites with a pinch of salt until
they are frothy, add the cream of tartar, and beat the whites until they
just hold stiff peaks. Whisk one third of the whites into the cheese
mixture and fold in the remaining whites gently but thoroughly. Divide the
souffle mixture among the ramekins, sprinkle each souffle with about 1 1/2
teaspoons of the remaining walnuts, and bake the souffles in the pper third
of a preheated 400°F. oven for 20 minutes, or until they are puffed and
golden.
Transfer a ramekin to each plate and serve the souffles immediately.
Make the salad while the souffles are baking:
In a bowl whisk together the vinegar, the mustard, and salt and pepper to
taste, add the oils in a stream, whisking, and whisk the dressing until it
is emulsified. In a bowl toss the watercress and the frisee with the
dressing and divide the salad among 8 plates.
Serves 8.
Gourmet April 1990
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