Avocado Souffle With Fondue Sauce Recipe
Its surprising to know that you have not tried my Avocado Souffle With Fondue Sauce recipe yet. The goodness of Vegetable makes Avocado Souffle With Fondue Sauce a great treat. It is most popularly enjoyed as a Dessert. Just try this Avocado Souffle With Fondue Sauce recipe, and you will never want to go for another recipe again.
Ingredients
Souffle:
6 eggs
1 large ripe avocado
4 tablespoons (1/2 stick) butter or margarine
1/4 cup sifted all-purpose flour
1/2 teaspoon salt
Few drops liquid red pepper seasoning
1 teaspoon minced onion
1 cup milk
Fondue Sauce:
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup milk
1 can (3 or 4 ounces) sliced mushrooms
1 cup (4 ounces) freshly grated process
Swiss cheese
Directions
1 Make souffle: Separate eggs, putting whites into medium-size bowl, yolks into large bowl.
2 Peel, pit, and mash avocado by pressing through a sieve with a wooden spoon.
3 Melt butter or margarine in medium-size saucepan; remove from heat; blend in flour, salt, liquid red pepper seasoning, and onion; slowly stir in milk.
Cook over low heat, stirring constantly, until sauce thickens and boils 1, minute; remove from heat.
Blend in avocado; cool.
4 Beat egg whites just until stiff enough to hold their shape but still moist.
5 Beat egg yolks well; slowly stir in cooled avocado mixture; lightly fold in beaten whites until no streaks of sauce or egg white remain; pour into ungreased deep 6-cup baking dish.
6 Bake in moderate oven (375°) for 50 minutes, or until top is firm and golden; serve at once With hot FONDUE SAUCE.
7 While souffle bakes, make sauce: Melt butter or margarine in small heavy saucepan; remove from heat; blend in flour, salt, and pepper; slowly stir in milk, mushrooms and liquid, and cheese.
Cook over low heat, stirring constantly, until sauce thickens and boils 1 minute.
2 Peel, pit, and mash avocado by pressing through a sieve with a wooden spoon.
3 Melt butter or margarine in medium-size saucepan; remove from heat; blend in flour, salt, liquid red pepper seasoning, and onion; slowly stir in milk.
Cook over low heat, stirring constantly, until sauce thickens and boils 1, minute; remove from heat.
Blend in avocado; cool.
4 Beat egg whites just until stiff enough to hold their shape but still moist.
5 Beat egg yolks well; slowly stir in cooled avocado mixture; lightly fold in beaten whites until no streaks of sauce or egg white remain; pour into ungreased deep 6-cup baking dish.
6 Bake in moderate oven (375°) for 50 minutes, or until top is firm and golden; serve at once With hot FONDUE SAUCE.
7 While souffle bakes, make sauce: Melt butter or margarine in small heavy saucepan; remove from heat; blend in flour, salt, and pepper; slowly stir in milk, mushrooms and liquid, and cheese.
Cook over low heat, stirring constantly, until sauce thickens and boils 1 minute.
