Savory Souffle

[jat]

Savory Souffle

This is on my top ten list. This is THE quintessential

souffle. It is perfection. Light as air and so delicious.

You would think it's going to fly out the window.

It is the recipe of Steven Guiles of the Sage and Onion.

It's all I want to order. I have made this into a fantasy

dish and I promise to take a picture when I make it next.

It's a spectacular presentation.

Ingredients:

4 3/4 oz. flour

4 1/4 oz. butter

4 cups milk

1/4 soup spoon salt

9 each egg yolks

1 cup milk to cover

1 cup grated cheese of your choice

3 beaten egg whites

Preparation:

To make a souffle base: Melt butter and add flour on low heat (Will come together like a roux.) Slowly add hot milk

and grated cheese. Melt into mix and leave on low heat for

15-29 min. to cook out flour. Pour into container.

Preparing the souffle: To one good Kitchen spoon of Base, i.e. 2 tablespoons, fold in about 3 beaten whites. (salted

and whisked just under peak as usual for a souffle).

Place a large spponful in a flat bottomed buttered mold.

Place on a baking tray in oven until lighly browned 7-9

minutes. Serve immediately. Makes 4-6

Keywords: Appetizer, Intermediate

( RG823 )