| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Latimes3 | 8 | servings | |
INGREDIENTS
| 7 | tb | Butter |
| 2 | tb | Fine dry bread crumbs |
| 6 | tb | Flour |
| 1 1/2 | c | Milk |
| Salt | ||
| 6 | Egg yolks | |
| 3/4 | c | Roquefort; crumbled |
| 1/3 | c | Cream cheese |
| 7 | Egg whites | |
| 1 1/2 | tb | Cornstarch |
INSTRUCTIONS
Grease souffle dish with 1 tablespoon butter and sprinkle with bread crumbs as if dusting with flour. Invert dish to release excess crumbs. Melt remaining 6 tablespoons butter in saucepan over low heat. Add flour and stir frequently over low heat 5 minutes. Do not let brown. Bring milk and pinch of salt to boil. Add to flour-butter mixture. When fully incorporated and very thick, beat in egg yolks 1 at a time. Add crumbled Roquefort and cream cheese, stirring over low heat to incorporate well. Set aside. Whip egg whites and cornstarch until stiff peaks form. Fold 1/4 of whites into cheese mixture. Fold in remaining whites. Spoon into prepared souffle dish. Bake at 375 degrees 45 minutes to 1 hour or until thin metal tester or toothpick comes out clean. Yields 6 to 8 servings. Each of 8 servings: 252 calories; 388 mg sodium; 248 mg cholesterol; 19 grams fat; 10 grams carbohydrates; 10 grams protein; 0.02 gram fiber Recipe Source: Los Angeles Times - 12-27-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
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