| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Coxon’s kit, Coxon3 |
1 |
servings |
INGREDIENTS
| 100 |
g |
Butter |
| 5 |
|
Egg yolks and 1 egg white |
| 100 |
g |
Flour |
| 2 |
oz |
Parmesan cheese |
| 3/4 |
l |
Warm milk |
| 1/2 |
|
Onion |
| 1 |
|
Bayleaf and clove |
| 1/4 |
ts |
Cayenne pepper |
| 1/2 |
ts |
Mustard powder |
| 4 |
oz |
Grated Cheddar cheese |
| 3 |
oz |
Grated Gruyere cheese |
INSTRUCTIONS
Make a roux with equal quantities of fat to flour. Warm the milk with the
onion, bayleaf and clove and carefully add to the roux (remove the onion).
Remove from the heat and add the mustard powder, cayenne pepper and the
Cheddar and Gruyere cheese. Mix thoroughly.
Add a little of the egg whites and mix thoroughly then carefully fold in
the rest.
Fill the well buttered souffle moulds and cook in a preheated oven at
220C/425F/gas 7 for around 16-18 minutes. Serve immediately.
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