Name: Miniature Cheddar Souffles
Ingredients: 1/4 c Unsalted butter - (1/2 stick); plus; Butter for coating ramekins and wax paper; Ground walnuts; for dusting ramekins; 1/2 c All-purpose flour; 1 1/4 c Milk; scalded; 1 c Finely-grated sharp cheddar; 1/2 ts Salt; 1 ts Coarse-grained mustard; 3 lg Eggs; separated, and; The whites at room temperature; Chopped chives; to taste

In the name of liberty professing Christians glut themselves with luxuries, entertainments and sensuous pleasures. Under the banner of freedom men give the reins to their thirst for wealth, women dress immodestly, feeding vanity which loves attention, and youth abandon themselves to athletics and leisure. When self is fed in this manner it becomes brazen and runs to excess, crowding God out of the heart… They begin again to serve themselves rather than the Lord.

Walter Chantry

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Eggs		Cklive06	6	servings

INGREDIENTS

1/4	c	Unsalted butter – (1/2 stick); plus
		Butter for coating ramekins and wax paper
		Ground walnuts; for dusting ramekins
1/2	c	All-purpose flour
1 1/4	c	Milk; scalded
1	c	Finely-grated sharp cheddar
1/2	ts	Salt
1	ts	Coarse-grained mustard
3	lg	Eggs; separated, and
		The whites at room temperature
		Chopped chives; to taste

INSTRUCTIONS

Line the bottoms of six 2 1/4-cup ramekins with rounds of wax paper, butter
the wax paper, and dust the ramekins with walnuts, shaking out the excess.
In a small heavy saucepan melt the 1/2 stick butter over moderately-low
heat, stir in the flour, and cook the roux, stirring, for 3 minutes. Remove
the pan from the heat, add the milk, scalded, in a stream, whisking until
the mixture is thick and smooth, and simmer the mixture, whisking, for 3
minutes. Transfer the mixture to a bowl, let it cool for 5 minutes, and
whisk in the cheddar, the salt, the mustard, the yolks, and the chives,
whisking until the mixture is smooth. In a bowl with an electric mixer beat
the whites with a pinch of salt until they just hold stiff peaks, stir
one-fourth of them into the cheddar mixture, and fold in the remaining
whites gently but thoroughly. Spoon the mixture into the ramekins and bake
the souffles in the middle of a preheated 400 degree oven for 15 to 20
minutes, or until they are puffed and golden. Let the souffles cool (they
will fall). Run a sharp small knife around the edge of each ramekin, invert
the souffles into the palm of the hand, and remove the rounds of wax paper.
These souffles may be prepared 1 day in advance. This recipe yields 6
servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet
Magazine From the TV FOOD NETWORK - (Show # CL-E036 broadcast 05-03-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-11-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.

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