| Cuisine: French | Type: Main Course | Serves: 4 |
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Source:
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Julia Child, The Way to Cook |
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Attributes:
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Comments:
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For a 1 quart baking dish 8 inches across. |
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Serving Suggestions:
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Ingredients:
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2 tbs. finely grated Parmesan or other hard cheese 2-1/2 tbs. butter 3 tbs. flour 1 cup hot milk Seasonings: 1/2 tsp. paprika, speck of grated nutmeg, 1/2 tsp. salt, 3 grinds of white pepper 4 egg yolks 5 egg whites 1 cup coarsely grated Swiss cheese |
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Instructions:
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Butter a soufflé dish and sprinkle the hard cheese in it to cover the sides and bottom. Preheat oven to 400°F, and set the rack in the lower third level. Measure out the other ingredients. Use the butter, flour, and milk to make a very thick béchamel. Remove from the heat. Whisk in the seasonings. One-by-one, whisk the egg yolks into the hot béchamel. In a clean bowl, beat the egg whites to stiff shining peaks (see beating egg whites in Tidbits). Scoop a quarter of the egg whites on top of the sauce and stir them in with a wooden spoon. Turn the rest of the egg whites on top; rapidly and delicately fold them in, alternating scoops of the spatula with sprinkles of the coursely grated cheese. You may complete the soufflé up to this point 1/2 hour or so in advance; cover loosely with a sheet of foil and keep away from drafts. Bake 25 to 30 minutes. Set in the preheated oven and turn it down to 375°F. Bake until the soufflé has puffed 2 to 3 inches above the rim of the baking dish and has browned nicely. You can test for doneness with a skewer, no moist particles should cling to the skewer. As soon as it is done, bring the soufflé to the table. To keep the puff standing, hold the serving spoon and fork upright and back to back; plunge them into the crust and tear it apart. You can add spinach, broccoli, crab, lobster, shrimp, or salmon to a soufflé. Add sautéd vegetables to the white sauce and cut down on the amount of cheese. Or use chopped or finely diced seafood along with some sautéd shallots, and minced dill or parsley. Serve with a light tomato sauce, a salsa, or a hollandaise. |
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Related recipes:
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None |
2001-03-10