High-Hat Swiss Souffle
|Butter/Margarine||1⁄2 Cup (8 tbs) (1 stick)|
|Sifted all purpose flour||2⁄3 Cup (10.67 tbs)|
|Dry mustard||1 Tablespoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Milk||3 Cup (48 tbs)|
|Eggs||12 , separated|
|Grated swiss cheese||12 Ounce (3 cups)|
|Finely cut chives||1 Tablespoon|
1 Prepare an ungreased 6-cup souffle or straight-side baking dish and a baking pan, 15x10x1, these ways: Fold a piece of foil, 25 inches long, in half lengthwise; wrap around dish to make a 3-inch stand-up collar; hold in place with a paper clip and string.
Grease baking pan; line with wax paper; grease paper; dust lightly with flour.
2 Melt butter or margarine in a medium-size saucepan; stir in flour, mustard, salt, and nutmeg; cook, stirring constantly, just until bubbly.
Stir in milk; continue cooking and stirring until sauce thickens and boils 1 minute; remove from heat.
Let cool while beating eggs.
3 Beat egg whites just until they form soft peaks in a large bowl.
4 Beat egg yolks in a second large bowl; beat in cooled sauce slowly, then stir in cheese and chives; fold in beaten egg whites.
5 Pour half of mixture (about 6 cups) into prepared souffle dish and remaining into baking pan.
Gently cut a deep circle in mixture in dish about 1 inch in from edge with a rubber spatula(This gives souffle a double-puffed top.).
6 Bake in moderate oven (350Â°) 1 hour, or until puffy-firm and golden on top.
Serve at once.
7 Cover baking pan with wax paper, then wrap in foil.
Label, date, and freeze for ham-and-cheese roulade.