|Sliced green onion||2 Tablespoon|
|All purpose flour||3 Tablespoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Brie cheese||5 Ounce, rind removed and cubed|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Cauliflower flowerets||1⁄2 Cup (8 tbs), broken into small pieces|
|Shredded carrot||1⁄4 Cup (4 tbs)|
|Snipped parsley||2 Tablespoon|
Attach a foil collar to a 2-quart souffle dish Measure enough foil to go around a 2-quart souffle dish with a 2 to 3-inch overlap.
Fold foil into thirds lengthwise Lightly butter one side of the foil.
foil around dish with buttered side in, letting collar extend 2 inches above top of dish; fasten with tape.
In a medium saucepan cook onion in butter or margarine till tender but not brown.
Stir in flour, salt, and ground nutmeg.
Add milk all at once; cook and stir till thickened and bubbly.
Cook and stir 1 to 2 minutes more.
Add cubed Brie cheese and Parmesan cheese, stirring till the cheeses are melted.
Remove from heat.
Stir in cauliflower, carrot, and parsley.
In a small mixer bowl beat egg yolks about 5 minutes or till thick and lemon colored.
Slowly add the Brie-Parmesan cheese mixture to the beaten yolks, stir-ring constantly.
Using clean beaters, in a large mixer bowl beat egg whites at medium speed of electric mixer about 2 1/2 minutes or till stiff peaks form (tips stand straight).
Gradually pour the cheese-egg-yolk mixture over beaten egg whites, folding to combine mixtures.
Pour into the prepared ungreased 2-quart souffle dish.
Use a metal spatula to trace a 1-inch-deep circle through the mixture about 1 inch from the edge.
Bake in a 350° oven about 40 minutes or till a knife inserted near center comes out clean.
Do not open oven door during baking.
Test souffle at the end of the suggested baking time while souffle is still in the oven.
Gently peel off collar.