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Cheese Souffle with Seafood Sauce

by Sally Bernstein

Serves 4

1½ quart soufflé dish
1 tsp. butter
1 Tbsp. Parmesan cheese

Butter inside of soufflé dish and sprinkle with cheese. Wrap with a foil collar.

3 Tbsp. butter
3 Tbsp. flour
1 cup hot milk
½ tsp. salt
⅛ tsp. pepper
pinch cayenne & nutmeg
4 egg yolks
5 egg whites
pinch of salt
¾ cup grated Swiss cheese

Melt the butter, stir in flour, and cook until 2 foam together for 2 minutes without browning. Remove from heat, pour in hot milk at once, and beat in seasonings. Return   to heat & boil, stirring for 1 minute. Sauce will be thick. Remove from heat, add 4 egg yolks. Beat egg whites with salt until stiff. Stir into all but a tablespoon of the cheese. Carefully fold in the rest of the whites. Put in soufflé pan, sprinkle remaining cheese on top.

Set in the middle of a preheated 400° oven &    immediately turn down to 375°. Check at 25-30 minutes; bake 4-5 minutes more to firm it up. Serve at once.


            SEAFOOD SAUCE
            Makes 1 cup

2 Tbsp. butter
1 Tbsp. flour
¼ tsp. salt
⅛ tsp. pepper
1 cup milk
½ - 1 cup cooked shrimp, lobster, crabmeat, salmon or tuna

Melt butter over low heat, blend in flour & seasonings. Cook over low heat, stirring until mixture is smooth & bubbly. Remove from heat, stir in milk.
Bring   to a boil, stirring constantly. Boil 1 minute. Add seafood.


©Sally Bernstein, 2006

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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