Souffle of Egg Noodles
|Fine egg noodles||4 Ounce (Uncooked, 1 1/2 Cups)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Margarine||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Prepared mustard||2 Teaspoon|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Eggs||3 , separated|
|Chopped stuffed green olives||1⁄4 Cup (4 tbs)|
|Cream of tartar||1⁄8 Teaspoon|
Cook noodles according to package directions; drain.
Meanwhile, saute onion in margarine in 2-quart saucepan over medium heat until golden.
Stir in flour, salt and Tabasco; gradually add milk.
Bring mixture to a boil, stirring constantly; boil and stir 1 minute.
Remove saucepan from heat; stir in mustard and cheese.
Beat egg yolks in large bowl until frothy.
Gradually stir hot sauce into egg yolk mixture.
Combine sauce mixture with noodles and olives in large bowl.
Beat egg whites with cream of tartar until soft peaks form.
Gently fold egg whites into noodle mixture.
Turn mixture into buttered 1 1/2-quart souffle dish.
Set dish in pan of hot water.
Bake at 375° 1 hour, or until set.
Remove dish from water; garnish with parsley sprigs and green olive slices, if desired.