| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Eggs | 4 | Servings | |
INGREDIENTS
| Flour and butter for | ||
| Coating souffle dish | ||
| 3 | tb | Butter |
| 1/4 | c | Flour |
| 1 | c | Milk |
| Salt and pepper | ||
| 1 | ts | Prepared mustard |
| 4 | Egg yolks | |
| 1/2 | c | Plus 1 tbsp. grated cheese |
| 6 | Egg whites |
INSTRUCTIONS
Heavily coat the inside and rim of a 6 cup souffle dish with soft butter.Add 2 tbsp. of flour and turn to coat all the butter.No clear spots should remain.Tap the dish on the counter,empty excess flour and set dish aside. Melt 3 tbsp. butter in a saucepan.Add flour and cook until mixture foams.Use a whisk to beat in the milk and bring the sauce to a boil, stirring constantly.Add salt,pepper and mustard.Cook 2 minutes.Remove from heat and beat in egg yolks one at a time,beating well after each addition.Cool slightly,then beat in cup grated cheese.(This can be done in advance.Lay a piece of plastic wrap directly on the mixture to keep it from forming a skin.If you refrigerate the mixture,warm it gently and beat well before continuing.) Heat oven to 400 degrees.Heat the cheese mixture until hot to the touch.Whip the egg whites until they barely hold stiff peaks.Add a quarter of the egg whites to the cheese mixture.Stir gently to blend completely.Add this to remaining egg whites and fold quickly and gently.pour mixture into prepared souffle dish and sprinkle with 1 tbsp. cheese. Bake 20 to 25 minutes or until souffle is puffed and brown.If it browns too rapidly,place a sheet of lightweight aluminum foil directly on top. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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