Roquefort Cheese-Tomato Souffle
|All purpose flour||3 Tablespoon|
|Milk||3⁄4 Cup (12 tbs)|
|Parsley sprigs||4 Small|
|Thin onion slices||4|
|Dill weed||1 Pinch, powdered|
|Tomato juice||1⁄2 Cup (8 tbs)|
|Roquefort cheese||6 Ounce|
|Eggs||4 Small, divided|
|Dry mustard powder/Curry powder||1⁄4 Teaspoon|
Melt butter and stir in flour.
Heat until frothy and bubbly.
Scald milk to which has been added bay leaf, clove, parsley, onion, and dill.
Strain and stir gradually into butter and flour mixture.
Stir in tomato juice.
Cook while stirring until sauce bubbles and thickens.
Add Roquefort cheese and stir until smooth.
Season to taste with salt and pepper.
Remove from heat and quickly beat in egg yolks.
Beat egg whites with salt until stiff.
Fold egg whites and dry mustard into sauce.
Pour into a buttered and floured 1-quart souffle dish.
Bake in a preheated 400°F.oven for 20 to 25 minutes, or until souffle is well puffed and brown on top.