| 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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