Shellfish Souffle Recipe
Ingredients
| Sliced mushrooms | 1 Ounce, drained | |
| Mayonnaise | 1 | |
| Cayenne | 1 Dash | |
| Butter | 5 Tablespoon | |
| Cooked shellfish | 1 Cup (16 tbs) | |
| All purpose flour | 1⁄4 Cup (4 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Milk | 1 Cup (16 tbs) | |
| Eggs | 4 , separated | |
| Sharp cheddar cheese | 1 Cup (16 tbs), grated |
Directions
Brown mushrooms lightly in 1 Tbsp. butter.
Add to seafood with enough mayonnaise to moisten.
Put in 1 1/2 quart souffle' dish or casserole.
Melt 1/4 cup butter and blend in flour.
Gradually add milk and cook, stirring constantly, until thickened.
Beat egg whites until stiff but not dry.
Then beat yolks until thick.
Stir yolks into hot mixture with cheese.
Cool slightly and fold in egg whites.
Pour over shellfish mixture.
Set in pan of hot water; bake in preheated moderate 325° oven for about 45 minutes.
Add to seafood with enough mayonnaise to moisten.
Put in 1 1/2 quart souffle' dish or casserole.
Melt 1/4 cup butter and blend in flour.
Gradually add milk and cook, stirring constantly, until thickened.
Beat egg whites until stiff but not dry.
Then beat yolks until thick.
Stir yolks into hot mixture with cheese.
Cool slightly and fold in egg whites.
Pour over shellfish mixture.
Set in pan of hot water; bake in preheated moderate 325° oven for about 45 minutes.
Chef
