Gruyere Souffle

1/2 cup butter

1 bunch green onions, chopped

10 eggs, separated

2 cups milk

2/3 cup unbleached flour

1 lb. gruyere cheese, grated

Salt and pepper

1/4 tsp cream of tartar

1 tsp baking soda

1/2 tsp baking powder

Heat the butter in a large skillet. Add the green onions and saute until tender. In a separate bowl, beat together the egg yolks and milk. Gradually beat in the flour. Salt and pepper to taste. Pour into the skillet with the onions and cook over medium flame until the mixture simmers and thickens. Add the cheese and stir until melted. Remove from heat.

In a large bowl, add cream of tartar to the egg whites and whisk until soft peaks form. Stir one-third of the beaten whites into the cooled sauce. Quickly fold the baking soda and baking powder into the sauce, then fold the sauce into the remaining egg whites.

Spoon mixture into a greased 12-inch Dutch oven (or baking casserole). Place the Dutch oven into hot coals (or bake in a preheated 375-degree oven), about 25 minutes or until you can distinctly smell the finished souffle. Serve immediately.

Serves 10

Steve Shephard, Salmon River Outfitters