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 |