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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Vegetables / Number of Servings: 4 |
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Directions: Melt 2 tbsp. butter ina large pan, add the flour, and cook, stirring for 1
minute. Remove from the heat, gradually blend in the milk, then bring to a
boil, stirring, until thickened. Add the nutmeg and salt and cayenne
pepper to taste. Leave to cool for 10 minutes.
Steam the broccoli for 2-3 minutes, until just tender. Rinse in cold
water, then chop coarsely.
Heat the remaining butter in a pan, add the shallots and cook gently for 3
minutes or until soft.
Butter the bottoms and sides of 4 1-cup souffle dishes. Sprinkle with a
thin layer of Parmesan cheese. Set aside.
Beat the egg yolks and add to the cooled sauce along with the broccoli,
shallots, and blue cheese.
Whisk the egg whites until they form stiff but not dry peaks. Stir 1-2
tbsp. of the egg whites into the broccoli mixture, then fold in remaining
egg whites.
Pour the mixture into the souffle dishes. Bake the souffles in the top
half of a 350F degree oven for 30 minutes. Serve the souffles immediately.
| Ingredients:
3 Tablespoon(s) Butter
3 Tablespoon(s) All-Purpose Flour
1 Cup(s) Milk
1 Pinch(s) Grated Nutmeg
4 Cup(s) Broccoli Florets
4 Finely Chopped Shallots
2 Tablespoon(s) Grated Parmesan Cheese
4 Egg Yolks
1 1/2 Cup(s) Crumbled Blue Cheese
6 Egg Whites |
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