Recipe - Non-Collapsible Cheese Souffle

Butter
2 tablespoon Bread crumbs dry
2 One half tablespoon Butter
3 tablespoon Flour
Three fourths cup Milk scalded
One half teaspoon Salt
1 ds Pepper
1 ds Nutmeg
3 Egg yolks
6 Egg whites
1 ds Salt
One fourth teaspoon Cream of tartar
1 cup Swiss cheese Gruyere
1 cup Chopped seafood optional

Preheat oven to 350 degrees. Set pan of water in oven. Prepare an 8 cup
souffle dish (4" to 5" high). Butter dish and sprinkle with 2 tablespoons
dry bread crumbs. Cook 2 One half tablespoons butter and 3 tablespoons flour
together slowly to make roux (foamy and frothy). Pour Three fourths cup scalded milk
into roux, stirring with wire whisk; cook until thick. Add One half teaspoon
salt, dash each pepper and nutmeg. Add 3 egg yolks to sauce. Beat 6 egg
whites (Three fourths cup); add dash salt and One fourth 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 One half hr. if necessary. Serves 6
to 8

Recipe By : Judy Hayes, jehayes@ucdavis.edu

From: Dscollin@aol.Com Date: Wed, 25 Jan 1995 20:56:21 0500

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip