Souffle au fromage
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Souffle au fromage
  Eggs    Souffles  
Last updated 6/12/2012 1:23:35 AM. Recipe ID 56719. Report a problem with this recipe.
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      Title: Souffle au fromage
 Categories: Eggs
      Yield: 4 Servings
 
           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
 
  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.
 




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Recipe ID 56719 (Apr 03, 2005)

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