Cheese Souffl

Portions: 12 U.S.

Portion size: 4 oz (125 g) Metric

Ingredients

Procedure as needed as needed as needed as needed

Butter

Parmesan cheese or dry bread crumbs

1. Select three 1 1-2-qt (1 12-L) souffle dishes (4 portions each) or two 2-qt (2-L) dishes (6 portions each). Butter the insides of the dishes well. Sprinkle with cheese or crumbs so that the bottom and sides are completely coated.

Roux: 2. Make a white roux with the butter and flour. Cook the roux a

212 oz

75 g

Butter

few minutes.

212 oz

75 g

Flour

3. Beat in the hot milk. Bring to a boil, while stirring. Cool and

112 pt

750 mL

Milk, hot

stir until very thick and smooth.

112 tsp

7 mL

Salt

4. Remove from the heat. Stir in the salt, pepper, cayenne, and

1 tsp

5 mL

White pepper

nutmeg.

pinch

pinch

Cayenne

pinch

pinch

Nutmeg

12

12

Egg yolks

5. Add the egg yolks to the hot sauce and quickly mix in with a

10 oz

300 g

Gruyère cheese, coarsely

wire whip.

grated (see note) 6. Stir in the cheese.

grated (see note) 6. Stir in the cheese.

12-15 1 mL

Egg whites Salt

Per serving:

Calories, 290; Protein, 17 g; Fat, 21 g (65% cal.); Cholesterol, 265 mg; Carbohydrates, 8 g; Fiber, 0 g; Sodium, 600 mg.

7. Beat the egg whites with the salt until they form stiff peaks. (The larger number of egg whites will make a lighter soufflé.)

8. Fold the egg whites into the cheese mixutre.

9. Pour the mixture into the prepared soufflé dishes.

10. Place the dishes in a preheated 375°F (190°C) oven. Bake for 40 minutes without opening the oven door. After this time, check for doneness by very gently shaking the dishes. If the centers are firm and do not jiggle, the soufflés are done. If necessary, bake another 5-10 minutes.

11. Remove from oven and serve immediately.

Note: Other cheeses may be used: sharp cheddar, Swiss, a mixture of Swiss and Gruyère, or a mixture of Swiss or Gruyère and parmesan.

Variations_

À la Carte Service: Prepare basic recipe through step 6. Chill mixture quickly and hold in refrigerator. For each order, scale off 3V2 oz (100 g) of the mixture. Beat 1 egg white and fold in. Bake in an individual soufflé dish about 20-30 minutes.

Spinach Soufflé

Reduce cheese to 5 oz (150 g). Add 5 oz (150 g) well-drained, chopped cooked spinach.

Spinach and Ham Soufflé

Add 2 oz (60 g) ground or finely chopped ham to Spinach Soufflé.

Mushroom Soufflé

Reduce cheese to 5 oz (150 g). Add 4 oz (125 g) cooked chopped mushrooms.

Other Vegetable Soufflés

Follow the procedure for Spinach Soufflé, using chopped cooked vegetables such as broccoli, asparagus, or carrots.

Salmon Soufflé

Make the sauce base with milk plus liquid from canned salmon. Add 112 oz (45 g) tomato paste to the base. Reduce cheese to 4 oz (125 g) and add 8 oz (250 g) flaked canned salmon.

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