Avocado Souffle With Fondue Sauce Recipe
Ingredients
| SOUFFLE | ||
| Eggs | 6 | |
| Ripe avocado | 1 Large | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Few drops liquid red-pepper seasoning | ||
| Onion | 1 Teaspoon, minced | |
| Milk | 1 Cup (16 tbs) | |
| FONDUE SAUCE | ||
| Butter/Margarine | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Mushrooms | 1 Can (10oz), sliced | |
| Shredded Swiss cheese | 1 Cup (16 tbs), Processed | |
Directions
1.. Make the souffle: Separate eggs, putting whites into a medium-size bowl, yolks into large bowl.
2. Peel, pit and mash avocado by pressing through a sieve into a small bowl with a wooden spoon.
3. Melt butter or margarine in medium-size saucepan; blend in flour, salt, liquid red-pepper seasoning and onion; cook, stirring constantly, until bubbly; stir in milk. Cook over low heat, stirring constantly, until sauce thickens and bubbles 1 minute; remove from heat. Blend in avocado; cool.
4. Beat egg whites just until they form soft peaks in a large bowl.
5. Beat egg yolks well; slowly stir in cooled avocado mixture; lightly fold in the beaten whites until no streaks of sauce or egg white remain; pour into 8-cup souffle dish or straight-side baking dish.
6. Bake in moderate oven (350°) for 45 minutes, or until puffy-firm and golden on top.
2. Peel, pit and mash avocado by pressing through a sieve into a small bowl with a wooden spoon.
3. Melt butter or margarine in medium-size saucepan; blend in flour, salt, liquid red-pepper seasoning and onion; cook, stirring constantly, until bubbly; stir in milk. Cook over low heat, stirring constantly, until sauce thickens and bubbles 1 minute; remove from heat. Blend in avocado; cool.
4. Beat egg whites just until they form soft peaks in a large bowl.
5. Beat egg yolks well; slowly stir in cooled avocado mixture; lightly fold in the beaten whites until no streaks of sauce or egg white remain; pour into 8-cup souffle dish or straight-side baking dish.
6. Bake in moderate oven (350°) for 45 minutes, or until puffy-firm and golden on top.
Chef
