Souffle Au Fromage Recipe

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Souffle Au Fromage Ingredients

1 flour and butter for
1 coating souffle dish
3 tbsp butter
1/4 cup flour
1 cup milk
1 salt and pepper
1 tsp prepared mustard
4 egg yolks
1/2 cup plus 1 tbsp. grated cheese
6 egg whites

A Recipe for
Souffle Au Fromage

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To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.

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Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.

This Recipe for Souffle Au Fromage is one of thousands in the Recipes-to-go Egg Cookbook.

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This is a recipe for Souffle Au Fromage from the recipe cookbook of Recipes-to-go (Egg)

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Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

Souffle Au Fromage

Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

Souffle Au Fromage Directions

Heavily coat the inside and rim of a 6 cup souffle dish with soft
butter.Add 2 tbsp. of flour and turn to coat all the butter.No clear
spots should remain.Tap the dish on the counter,empty excess flour
and set dish aside. Melt 3 tbsp. butter in a saucepan.Add flour and
cook until mixture foams.Use a whisk to beat in the milk and bring
the sauce to a boil, stirring constantly.Add salt,pepper and
mustard.Cook 2 minutes.Remove from heat and beat in egg yolks one at
a time,beating well after each addition.Cool slightly,then beat in
cup grated cheese.(This can be done in advance.Lay a piece of plastic
wrap directly on the mixture to keep it from forming a skin.If you
refrigerate the mixture,warm it gently and beat well before
continuing.) Heat oven to 400 degrees.Heat the cheese mixture until
hot to the touch.Whip the egg whites until they barely hold stiff
peaks.Add a quarter of the egg whites to the cheese mixture.Stir
gently to blend completely.Add this to remaining egg whites and fold
quickly and gently.pour mixture into prepared souffle dish and
sprinkle with 1 tbsp. cheese. Bake 20 to 25 minutes or until souffle
is puffed and brown.If it browns too rapidly,place a sheet of
lightweight aluminum foil directly on top.

Serves: 4

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Souffle Au Fromage Recipe from the Recipes-To-go.com Egg Recipe Cookbook

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