Make a roux with equal quantities of fat to flour. Warm the milk with the onion, bayleaf and clove and carefully add to the roux (remove the onion). Remove from the heat and add the mustard powder, cayenne pepper and the Cheddar and Gruyere cheese. Mix thoroughly. Add a little of the egg whites and mix thoroughly then carefully fold in the rest. Fill the well buttered souffle moulds and cook in a preheated oven at 220C/425F/gas 7 for around 16-18 minutes. Serve immediately. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (2722g)|
|Recipe Makes: 1|
|Calories from Fat: 3547 (68%)|
|Amt Per Serving||% DV|
|Total Fat 394.1g||525 %|
|Saturated Fat 194.9g||974 %|
|Monounsaturated Fat 137.5g|
|Polyunsanturated Fat 38.3g|
|Cholesterol 9021.7mg||2776 %|
|Sodium 3375.8mg||116 %|
|Potassium 3410.4mg||90 %|
|Total Carbohydrate 180.2g||53 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 176.1g|
|Protein 244.6g||349 %|
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Calories per serving: 5237
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