Recipe#10715

Title: Cheese Souffle

Newsgroups: rec.food.recipes 
 From: jehayes@ucdavis.edu 
 Subject: Cheese Souffle 
 Message-ID: <9310102003.AA03582@hamlet.ucdavis.edu> 
 Date: Sun, 10 Oct 93 13:03:10 -0700 

Preheat oven to 350 degrees. Set pan of water in oven. Prepare an
 8 cup couffle 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