Recipe - Goat Cheese Souffle

2 One half tablespoon Butter plus enough to coat
Dish
2 tablespoon Grated Parmesan cheese
1 cup Milk
Bouquet garni (1 bay leaf;
6 Sprigs thyme, 2 thin
Onion slices)
3 tablespoon Flour
Salt, pepper and cayenne
4 Eggs separated plus 2
Additional egg whites
1 cup Crumbled goat cheese

Butter a 9x13inch glass baking dish and coat with Parmesan cheese. Preheat
oven to 400 F. Heat the milk with the bouquet garni until it boils; set
aside to steep for 15 minutes, then strain.

Melt 2 One half tablespoons butter in a saucepan. When foamy, stir in flour and
cook over medium heat, stirring, for 2 minutes. Whisk in the milk all at
once and stir vigorously for a minute or so as it thickens. Then add salt,
a few twists of pepper and a dash of cayenne. When it has cooled slightly,
beat the egg yolks into the souffle base until well blended, then stir in
the cheese. (Leave a few lumps.)

Beat the 6 egg whites with a pinch of salt just until they form nice peaks.
Stir a quarter of the whites into the souffle mixture to lighten it. Fold
in the remaining whites, transfer to prepared dish, place in the oven and
lower heat to 375 F. Bake 30 minutes or until golden and just a bit wobbly
in the center. Remove and serve immediately. Makes 4 servings.

Per serving: Calories 316 Fat 24 g Cholesterol 275 mg Sodium 848 mg Percent
calories from fat 68%

From: Deborah Madison Dallas Morning News 9/25/96 Typos by Bobbie Beers
Posted to MMRecipes Digest V4 #033 by BobbieB1@aol.com on Jan 31, 1997.