Golden Cheese Souffle Recipe
Ingredients
| Bacon Slices | 6 , diced | |
| All purpose flour | 3 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Dry mustard | 1/2 Teaspoon | |
| Milk | 1 Cup (16 tbs) | |
| Few drops liquid red pepper seasoning | ||
| Muenster cheese | 1 Cup (16 tbs), shredded | |
| Eggs | 6 , separated | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
Directions
1 Saute bacon until crisp in a small heavy saucepan; remove with a slotted spoon and drain on paper toweling.
Pour off all drippings, then measure 3 tablespoonfuls and return to pan.
2 Blend in flour, salt, and mustard; cook, stirring constantly, just until bubbly.
3 Stir in milk and liquid red pepper seasoning; continue cooking and stirring until sauce thickens and boils 1 minute.
Stir in cheese until melted; remove from heat.
Let mixture cool while beating eggs.
4 Beat egg whites just until they form soft peaks in a medium-size bowl.
Beat egg yolks until creamy-thick in a large bowl; blend in cooled cheese sauce, bacon, and parsley; fold in beaten egg whites until no streaks of white remain.
Pour into an ungreased 8-cup souffle or straight-side baking dish.
5 Bake in moderate oven (350°) 45 minutes, or until puffy-firm and golden brown on top.
Serve at once.
Pour off all drippings, then measure 3 tablespoonfuls and return to pan.
2 Blend in flour, salt, and mustard; cook, stirring constantly, just until bubbly.
3 Stir in milk and liquid red pepper seasoning; continue cooking and stirring until sauce thickens and boils 1 minute.
Stir in cheese until melted; remove from heat.
Let mixture cool while beating eggs.
4 Beat egg whites just until they form soft peaks in a medium-size bowl.
Beat egg yolks until creamy-thick in a large bowl; blend in cooled cheese sauce, bacon, and parsley; fold in beaten egg whites until no streaks of white remain.
Pour into an ungreased 8-cup souffle or straight-side baking dish.
5 Bake in moderate oven (350°) 45 minutes, or until puffy-firm and golden brown on top.
Serve at once.
Chef
