Prepare the souffle mixture. Put the egg yolk into a basin with 35 g (1
A soufflé recipe for Prepare the souffle mixture. Put the egg yolk into a basin with 35 g (1.
Ingredients
- 0.3 oz) sugar. Beat it until it becomes pale and fluffy. Add half a
- of lemon juice.
Instructions
- 1
In another basin, whisk the egg whites to firm peaks with the rest of the sugar, then fold in a tablespoonof lemon juice. Fold the whites delicately into the yolk mixture using a spatula. Top up the moulds with the souffle mixture. Bake the souffles at the bottom of the pre-heated oven for 5 minutes. Serve IMMEDIATELY. (From: Fredy Girardet, Cuisine spontanee, M Papermac, ISBN 0 333 40957 4) amyl http://www.cs.cmu.edu/~mjw/recipes/souffle/sweet/souf-cherry-soup.html [12/17/1999 12:00:15 PM]
- 2
Cheese Souffle Cheese Souffle From: [email protected] Date: Sun, 10 Oct 93 13:03:10 -0700 Cross Indexed Souffle, Cheese Preheat oven to 350 degrees. Set pan of water in oven. Prepare an 8 cup couffle dish (4" to 5" high). Butter dish and sprinkle with 2 tablespoons dry bread crumbs. Cook 2 1/2 tablespoons butter and 3 tablespoons flour together slowly to make roux (foamy and frothy). Pour 3/4 cup scalded milk into roux, stirring with wire whisk; cook until thick. Add 1/2 teaspoon salt, dash each pepper and nutmeg. Add 3 egg yolks to sauce. Beat 6 egg whites (3/4 cup); add dash salt and 1/4 teaspoon cream of tartar, continue beating until soft peaks form. Put big dolop of egg white into sauce. Add 1 cup grated Swiss chees (Gruyere) or 1 cup chopped seafood. Fold egg whites into sauce. Fill mold to 2/3. Set in pan of water in oven. Bake 1 hr. to 1 hr. 15 minutes. Can leave in warm oven for 1/2 hr. if necessary. Serves 6 to 8 Judy Hayes [email protected] amyl http://www.cs.cmu.edu/~mjw/recipes/souffle/chs-souffle.html [12/17/1999 12:00:19 PM]