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Wednesday, October 27, 2010

Cheese Souffle

1 cup grated cheese
1 cup thick cream sauce as follows:

3 to 4 tablespoons melted margarine
4 tablespoons flour
1/4 teaspoon salt
1 cup milk

Melt butter in saucepan, add flour and salt, let bubble up together. Take off heat, add milk all at once; cook over low to medium heat, stirring constantly until thickened.

3 egg yolks, well beaten
1/4 teaspoon cream of tartar or 1/2 teaspoon lemon or kalamansi juice.
3 egg whites

Heat oven to 350°F. (moderate). Blend cheese into cream sauce; add egg yolks. Add cream of tartar or juice to egg whites; beat till stiff. Fold in cheese mixture. Pour into ungreased 1 1/2 quart baking dish; make groove with spoon. Bake in pan of hot water (1 inch deep) 50 to 60 minutes until puffed and golden brown. 4 servings.

Tomato Cheese Soufle

Prepare as cheese souffle but use tomato juice instead of milk

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