BLUE CHEESE AND WALNUT
SOUFFLÉ
serves : 6
1 quart soufflé mold or 6 6-ounce
soufflé molds 1 teaspoon soft butter 1 teaspoon flour
Soufflé: 1 tablespoon butter 3 1/2 teaspoons flour 1
cup milk 1/2 teaspoon salt 1/4 teaspoon ground white pepper 5 eggs
1 cup crumbled saga blue cheese or Roquefort cheese 1/2 cup finely
copped toasted walnuts 1/4 teaspoon cream of tartar
Preheat oven to
375 degrees. Butter the inside of a 1 quart (7 inch round) soufflé dish
or individual soufflé dishes. Coat with flour. Shake any excess out.
In a heavy saucepan melt the butter over moderate heat. Whisk in flour.
Cook roux, whisking constantly for 3 minutes. Add milk. Cook while whisking
until sauce becomes thick. Remove pan from heat and transfer to a bowl. Season
with salt and pepper. Separate the eggs. Mix egg yolks, cheese and chopped
walnuts in the thick cream sauce. In a bowl, with an electric mixer, whip
the egg whites and cream of tartar until they hold stiff peaks. Gently fold
into the cheese mixture. Pour soufflé mixture into mold or divide
between individual molds. Bake for 30 to 40 minutes for a large soufflé,
about 15 minutes for the small soufflé. Serve soufflé with
mesclun salad or your favorite salad.
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