INGREDIENTS

INSTRUCTIONS

Butter a 9x13-inch glass baking dish and coat with Parmesan cheese. Preheat
oven to 400 F. Heat the milk with the bouquet garni until it boils; set
aside to steep for 15 minutes, then strain.
Melt 2 1/2 tablespoons butter in a saucepan. When foamy, stir in flour and
cook over medium heat, stirring, for 2 minutes. Whisk in the milk all at
once and stir vigorously for a minute or so as it thickens. Then add salt,
a few twists of pepper and a dash of cayenne. When it has cooled slightly,
beat the egg yolks into the souffle base until well blended, then stir in
the cheese. (Leave a few lumps.)
Beat the 6 egg whites with a pinch of salt just until they form nice peaks.
Stir a quarter of the whites into the souffle mixture to lighten it. Fold
in the remaining whites, transfer to prepared dish, place in the oven and
lower heat to 375 F. Bake 30 minutes or until golden and just a bit wobbly
in the center. Remove and serve immediately. Makes 4 servings.
Per serving: Calories 316 Fat 24 g Cholesterol 275 mg Sodium 848 mg Percent
calories from fat 68%
From: Deborah Madison Dallas Morning News 9/25/96 Typos by Bobbie Beers
Posted to MM-Recipes Digest V4 #033 by BobbieB1@aol.com on Jan 31, 1997.

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“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”