Cheese and Prawn Souffles
|Cream||1⁄2 Cup (8 tbs)|
|English mustard||1 Teaspoon|
|Cayenne pepper||1 Pinch|
|Peeled prawns||3 Ounce (90 Gram)|
|Grated matured cheddar cheese||1 Cup (16 tbs)|
|Grated parmesan cheese||1 Tablespoon|
|For anchovy paste|
|Canned anchovy fillets||100 Gram (2 Cans, 50 Gram Each)|
|Garlic||2 Clove (10 gm), crushed|
|Chopped parsley||1 Tablespoon|
|French bread||1 (For Serving)|
For the anchovy paste, drain the anchovy fillets and soak them in the milk for 30 minutes.
Rinse thoroughly in cold water and drain.
Pound the anchovies with the oil, garlic and parsley to a smooth paste.
Keep on one side.
Beat together the eggs, cream, mustard, cayenne, and salt to taste.
Stir in the prawns and cheeses.
Lightly grease four individual souffle dishes and pour in the mixture.
Bake in a preheated moderately hot oven, 200°C (400°F), for 20 to 25 minutes, until well risen and golden brown.
Meanwhile toast the French bread on both sides.
Spread with the prepared anchovy paste and heat through under a preheated moderate grill.
Arrange on a warmed serving platter.
Serve the souffles as soon as they are cooked, with the anchovy toasts.