Title: Goat Cheese Souffle
Categories: Main
Yield: 4 Servings

2 1/2	tb	Butter plus enough to coat
		Dish
2	tb	Grated Parmesan cheese
1	c	Milk
		Bouquet garni (1 bay leaf;
		6 Sprigs thyme, 2 thin
		Onion slices)
3	tb	Flour
		Salt, pepper and cayenne
4		Eggs separated plus 2
		Additional egg whites
1	c	Crumbled goat cheese

Butter a 9x13-inch glass baking dish and coat with Parmesan cheese. Preheat oven to 400 F. Heat the milk with the bouquet garni until it boils; set aside to steep for 15 minutes, then strain.

Melt 2 1/2 tablespoons butter in a saucepan. When foamy, stir in flour and cook over medium heat, stirring, for 2 minutes. Whisk in the milk all at once and stir vigorously for a minute or so as it thickens. Then add salt, a few twists of pepper and a dash of cayenne. When it has cooled slightly, beat the egg yolks into the souffle base until well blended, then stir in the cheese. (Leave a few lumps.)

Beat the 6 egg whites with a pinch of salt just until they form nice peaks. Stir a quarter of the whites into the souffle mixture to lighten it. Fold in the remaining whites, transfer to prepared dish, place in the oven and lower heat to 375 F. Bake 30 minutes or until golden and just a bit wobbly in the center. Remove and serve immediately. Makes 4 servings.

Per serving: Calories 316 Fat 24 g Cholesterol 275 mg Sodium 848 mg Percent calories from fat 68%

From: Deborah Madison Dallas Morning News 9/25/96 Typos by Bobbie Beers

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