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Cooked by: Chef / Last Modified: 7/14/2008 / Base: Vegetables / Number of Servings: 1 |
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Directions: The fertile plains around Lac St. Jean produces excellent vegetables and
supports thriving dairy farms. A strong cheddar cheese, made at St. Prime
on the west side of the lake and aged up to 4 years, is one of the region's
finest cheeses. Adele Coperman-Langevin of St. Fulhence combines
cauliflower from her market garden in her souffle.
Cook cauliflower in boiling, salted water until tender, drain well and
mash. Melt butter in medium saucepan, blend in flour and cook, stirring
over medium heat until bubbly; do not let mixture brown.
Meanwhile, bring milk to a boil in another saucepan. Add hot milk to
butter-flour mixture and cook, stirring over medium heat until sauce
thickens and is smooth. Season to taste with salt, pepper and nutmeg.
Remove from heat.
Lightly beat egg yolks and stir into sauce. Then stir in cheese and
cauliflower until smooth. In a large bowl, beat egg whites until stiff but
not dry. Fold cauliflower mixture gently but thoroughly into beaten egg
whites. Pour into a buttered 2 quart (2 L) souffle dish. Bake in preheated
350F oven for 30 to 40 minutes, or till puffed, firm and lightly browned.
Serve at once. SERVES: 4-6
| Ingredients:
2 worcestershire sauce
1 medium Cauliflower; cut in florets
1/2 mustard, dry
2 Tablespoon(s) Butter
1/2 onion powder
2 Tablespoon(s) Flour;all purpose
2 pepper, black
1 Cup(s) Milk
1 seasoned salt
4 Eggs; separated
1 garlic salt
1 Cup(s) Cheddar cheese;strong,grated
2 sugar, brown
1 3/4 barbecue sauce
5 1/2 beef brisket |
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