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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Name: "Roquefort Souffles"
To prepare the bechamel sauce, put butter in a 1 quart saucepan on low
heat, when melt, add flour and cook 1 min to a white roux, add milk
whisking constantly, season to taste with a drop of pepper and a pinch of
nutmeg, cook over low heat for 15 minutes, stirring from time to time. The
obtained sauce should be slightly thick. Reserve. Break the Roquefort in
coarse crumbs; pour cream in a large saucepan, reduce to half on high heat;
add bechamel, whisking vigourously, to obtain a smooth sauce; season to
taste with salt and pepper, add the roquefort and continue to whisk until
melted; remove from heat, add egg yolks one by one, stirring well. Beat egg
whites to a stiff peak, incorporate in the roquefort batter, using a wooden
spatula. Butter generously six individual souffle moulds. Pour the batter
in moulds evenly. Sprinkle with roquefort crumbs (optional). Bake in a
pre-heated oven at 230C/445F for 15 minutes. Serve immediately.
Original comments: 1) This recipe is delicious, not so hardly done,
souffles puff up very well, but you have NOT to use moulds greater than
ramequins for THE perfect result; use two moulds per guest if needed... 2)
Beware to salt! Roquefort is already somewhat salted... And, it is perhaps
not so a good dish for cholesterol-impaired! ;-) 3) Last detail, as for all
souffles, fold in the whites DELICATELY, stirring the batter up, or else,
with all the lost of air bubbles, they won't lift up so high! ;-)
Added comments: 1) To avoid oversalting, it should be better to season the
batter after melting the roquefort. 2) You should replace Roquefort by
another french blue of similar consistancy, or eventually a Bavarian blue.
It should also be possible to attempt using Gorgonzola instead, but you
will then certainly have to compensate the smoother taste by addition of 2
ts celery salt, or 1 1/2 ts celery salt and 1/2 ts curry powder. Not
tested, however.
Post and original comments by MichŠle Maheux Translation, added comments
and MMedition by Denis Cl‚ment, 07/1997
| Ingredients:
30 Gram(s) BLUE CHEESE,SOFT,CRUMBLED
40 Gram(s) Double cream;-=OR=- better
25 Centiliter(s) American Cheese; Shredded
100 Gram(s) Shrimp; medium-sized, cooked and cleaned (opt)
100 Gram(s) Roquefort
5 Egg yolk
10 Egg white |
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