Title: Zucchini & Gruyere Cheese Souffle
Categories: Egg Cheese
Yield: 6 - 8
| SOURCE: SOUFFLE SPECTACULARS |
| FROM: SALLIE AUSTIN |
| INGREDIENTS |
| 3 1/2 | tb | Butter |
| 4 1/2 | tb | Flour |
| 1 1/2 | c | Milk |
| 6 | | Egg yolks |
| 8 | | Egg whites |
| | pn | Salt |
| 1/8 | ts | Cream of tartar |
| 4 | md | Zucchini squash |
| DIRECTIONS |
| 3/4 | | Zucchini & Cheese |
| 1/4 | | Zucchini & Cheese |
| : | p | n nutmeg |
| : | | salt & pepper |
| : | | Preheat oven to 400-F. |
| : | | Gruyere or Swiss cheese, |
| : | | -grated |
| : | | Parmesan cheese, finely |
| : | | -grated |
Slice the squash and cook uncovered in simmering water for 10 minutes or
until almost soft and tender. Drain and keep the squash warm. Melt the
butter and add the flour. Stir in the milk gradually with a wire whisk to
make a thick smooth sauce. Remove from the heat and add the egg yolks one
at a time. Fold in the squash, seasoning and the grated Gruyere or Swiss
cheese. Beat the egg whites until stiff, adding a pinch of salt and the
cream of tartar. Fold the squash mixture into the egg whites and spoon into
a prepared 6 cup souffle dish. Sprinkle the surface of the unbaked souffle
with grated Parmesan cheese. Place the souffle in the oven and immediately
reduce the heat to 375-F. Bake 25 minutes. Courtesy of Shareware RECIPE
CLIPPER 1.0