Name: Julie's Cheese Souffle
Ingredients: 4 tb Unsalted butter; room temperature; 4 ts Grated Parmesan cheese; 4 ts Dry bread crumbs; 4 oz Jarslberg cheese; 2 oz Cheddar cheese; 3 oz Saga blue cheese; 3 oz Brie cheese; 1/4 c All-purpose flour; 3 ts Dijon mustard; 3/4 c Whole milk; plus; 2 tb Whole milk; 1 ts Salt; 1/2 ts White pepper; 1/4 ts Cayenne pepper; 6 lg Egg yolks; 12 lg Egg whites; 1/4 ts Freshly-grated nutmeg

When I speak of total depravity I do not mean that all men are as depraved as they possibly can be, nor that the depravity of their heart will always manifest itself equally in all respects at all times. Total depravity simply means that the whole of the individual, his heart, soul, spirit, and will, is affected by and enslaved to sin, thereby rendering him odious in the sight of God. What this means in terms of the gospel of Jesus Christ is that if left to himself a person will invariably, inevitably, and without pause reject the truth. Total depravity means that no matter how “civil” or “compassionate” or “industrious” or “law-abiding” he might otherwise be in his dealings with other people, he is utterly and willfully indisposed to all that Christ is and says. Merely preaching to that person will profit nothing.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs			6	servings

INGREDIENTS

4	tb	Unsalted butter; room temperature
4	ts	Grated Parmesan cheese
4	ts	Dry bread crumbs
4	oz	Jarslberg cheese
2	oz	Cheddar cheese
3	oz	Saga blue cheese
3	oz	Brie cheese
1/4	c	All-purpose flour
3	ts	Dijon mustard
3/4	c	Whole milk; plus
2	tb	Whole milk
1	ts	Salt
1/2	ts	White pepper
1/4	ts	Cayenne pepper
6	lg	Egg yolks
12	lg	Egg whites
1/4	ts	Freshly-grated nutmeg

INSTRUCTIONS

Heat oven to 425 degrees. Place rack in center. Generously butter bottom
and sides of a 2-quart souffle dish with 1 1/2 tablespoons of unsalted
butter.
In a small bowl, mix together Parmesan cheese and bread crumbs, and
sprinkle in dish, swirling to thoroughly coat the bottom and sides. Grate
the Jarlsberg and cheddar cheeses into a small bowl. Cut the Saga blue and
brie into small chunks. Combine, and set aside.
Melt the remaining 2 1/2 tablespoons of butter in a large saucepan over low
heat. Whisk in the flour and mustard, and cook, whisking constantly, for 3
to 5 minutes. Slowly whisk in the milk, and cook until thick and smooth, an
additional 3 to 4 minutes. Remove from heat, and season with salt, pepper,
and cayenne pepper.
Pour the souffle base into a large bowl. Whisk in the egg yolks a few at a
time until smooth. Stir in the cheese until well incorporated.
In the bowl of a heavy duty electric mixer fitted with the whisk
attachment, whip 12 whites on medium-low speed until foamy. Increase the
speed to high, and continue whisking until stiff peaks form, about 4
minutes.
Quickly and gently fold the egg whites and nutmeg into the souffle base
just until incorporated. Pour into souffle dish, and bake for 30 to 35
minutes. Serve immediately.
Serves 6.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 253 Calories (kcal); 18g Total Fat; (63% calories from fat);
15g Protein; 8g Carbohydrate; 249mg Cholesterol; 614mg Sodium Food
Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat;
0 Other Carbohydrates
Recipe by: Recipe from caterer Julie Williamson
Converted by MM_Buster v2.0n.

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