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Grease souffle dish with 1 tablespoon butter and sprinkle with bread crumbs as if dusting with flour. Invert dish to release excess crumbs. Melt remaining 6 tablespoons butter in saucepan over low heat. Add flour and stir frequently over low heat 5 minutes. Do not let brown. Bring milk and pinch of salt to boil. Add to flour-butter mixture. When fully incorporated and very thick, beat in egg yolks 1 at a time. Add crumbled Roquefort and cream cheese, stirring over low heat to incorporate well. Set aside. Whip egg whites and cornstarch until stiff peaks form. Fold 1/4 of whites into cheese mixture. Fold in remaining whites. Spoon into prepared souffle dish. Bake at 375 degrees 45 minutes to 1 hour or until thin metal tester or toothpick comes out clean. Yields 6 to 8 servings. Each of 8 servings: 252 calories; 388 mg sodium; 248 mg cholesterol; 19 grams fat; 10 grams carbohydrates; 10 grams protein; 0.02 gram fiber Recipe Source: Los Angeles Times - 12-27-1998 Formatted for Mastercook by Lynn Thomas - email@example.com
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|Serving Size: 1 Serving (320g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 371 (64%)|
|Amt Per Serving||% DV|
|Total Fat 41.2g||55 %|
|Saturated Fat 18.2g||91 %|
|Monounsaturated Fat 15.5g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 1296.9mg||399 %|
|Sodium 469.6mg||16 %|
|Potassium 442.1mg||12 %|
|Total Carbohydrate 14.5g||4 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 14.1g|
|Protein 37.3g||53 %|
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Calories per serving: 577
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