Fiddlehead Souffle

[Guest guest]

* Exported from MasterCook *

 

Fiddlehead Souffle

 

Recipe By :Gourmet May 1982 / pg. 100

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup unsalted butter

6 tablespoons flour

2 cups milk

3/4 teaspoon salt

1/4 teaspoon pepper

dash cayenne

dash freshly grated nutmeg

6 large egg yolks

1 cup fiddleheads (cleaned & cooked) -- minced

1 cup mild Vermont Cheddar or other mild Cheddar -- grated

6 large egg whites -- room temperature

pinch cream of tartar

 

In a large saucepan melt the butter over moderately low heat, stir in the

flour, and cook the roux, whisking, for 3 minutes. Remove the pan from

the heat and add the milk in a stream, whisking. Add the salt, the pepper,

the cayenne, and the nutmeg, simmer the sauce, stirring occasionally, for

8 minutes, or until it is thickened, and let it cool. In a bowl beat the egg

yolks, add 1/2 cup of the sauce in a stream, whisking, and add the mixture

to the remaining sauce in a stream, whisking. Stir in the fiddleheads and

the

Cheddar. In a large bowl beat the egg whites with the cream of tartar and

a pinch of salt until the hold stiff peaks, stir one fourth of them into the

fiddlehead mixture, and fold in the remaining whites gently but thoroughly.

Heat a well-buttered 2-qt. souffle dish in a preheated moderate oven (350F)

until it is hot, but do not let the butter brown. Spoon in the fiddlehead

mixture,

smooth the top, and bake the souffle in the lower third of the moderate

oven for 45 minutes, or until a skewer inserted in the center comes out

clean.

 

Source:

" Chapter: Fiddleheads by: Marilyn Kluger "

S(MC Formatted by):

" muktuk99504 "

Copyright:

" 1982 Gourmet Inc. "

Yield:

" 6 - 10 servings "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 223 Calories; 16g Fat (63.3% calories

from fat); 10g Protein; 10g Carbohydrate; trace Dietary Fiber; 244mg

Cholesterol; 369mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2

Non-Fat Milk; 3 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0