| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Seafood |
Swiss |
Cheese |
6 |
Servings |
INGREDIENTS
|
|
Butter |
| 2 |
tb |
Bread crumbs — dry |
| 2 1/2 |
tb |
Butter |
| 3 |
tb |
Flour |
| 3/4 |
c |
Milk — scalded |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 1 |
ds |
Nutmeg |
| 3 |
|
Egg yolks |
| 6 |
|
Egg whites |
| 1 |
ds |
Salt |
| 1/4 |
ts |
Cream of tartar |
| 1 |
c |
Swiss cheese — Gruyere |
| 1 |
c |
Chopped seafood — optional |
INSTRUCTIONS
Preheat oven to 350 degrees. Set pan of water in oven. Prepare an 8 cup
souffle dish (4" to 5" high). Butter dish and sprinkle with 2 tablespoons
dry bread crumbs. Cook 2 1/2 tablespoons butter and 3 tablespoons flour
together slowly to make roux (foamy and frothy). Pour 3/4 cup scalded milk
into roux, stirring with wire whisk; cook until thick. Add 1/2 teaspoon
salt, dash each pepper and nutmeg. Add 3 egg yolks to sauce. Beat 6 egg
whites (3/4 cup); add dash salt and 1/4 teaspoon cream of tartar, continue
beating until soft peaks form. Put big dolop of egg white into sauce. Add 1
cup grated Swiss chees (Gruyere) or 1 cup chopped seafood. Fold egg whites
into sauce. Fill mold to 2/3. Set in pan of water in oven. Bake 1 hr. to 1
hr. 15 minutes. Can leave in warm oven for 1/2 hr. if necessary. Serves 6
to 8
Recipe By : Judy Hayes, jehayes@ucdavis.edu
From: Dscollin@aol.Com Date: Wed, 25 Jan 1995 20:56:21 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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