Cheese Souffle #1

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Cheese Souffle #1 Ingredients

1/4 lb Gruyere or Swiss cheese;	1/8 ts Nutmeg
8 Eggs	1/8 ts Cayenne
6 tb Butter	2 tb Cornstarch
5 tb Flour	3 tb Water
2 c Milk	1/4 c Grated Parmesan cheese
Salt & white pepper	2 tb Grated Gruyere or Swiss

Instructions for Cheese Souffle #1

Rub 2 tbs. butter in 2-qt. souffle dish and refrigerate until needed. Melt remaining butter in saucepan and add flour, stirring with whisk. Add milk; blend well. Add salt, pepper, nutmeg & cayenne. Cook 1 minute. Mix cornstarch & water. Add to hot sauce. Cook 2-3 minutes, stirring. Add egg yolks and cook another minute without boiling. Transfer to large bowl and add 1/4 lb. cheese. Beat egg whites until stiff. Add half to souffle mixture and beat thoroughly. Fold in rest gently. Spoon & scrape into cold souffle dish (first placing shrimp sauce in bottom if used). Bake 15 minutes at 400. Reduce heat to 375 and bake 20-25 minutes more. SEE RECIPE #13 FOR ACCOMPANYING SHRIMP SAUCE. From the . Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: CheeseCuisine: Uncategorized

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