Subject: Souffles au Parmesan
From: Unicorn (unicorn@indenial.com)
Date: Mon Mar 19 2001 - 02:49:10 EST
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F O O D F U N N Y
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This one is from reader Kristy Simpson, who tells us, "This is not a
true food funny - I don't have a husband (anymore!) and I never had
the luxury of being that mystic woman called "housewife." I think
they live with the unicorns."
We had made some changes in our lives. My husband had lost 50 pounds
and after eight years of being a housewife, I had taken a job in a
restaurant. When I returned home after my first day at work, I gave
my husband a big hug. He seemed to cling to me longer than usual.
"Did you really miss me that much today, dear?" I asked.
"No," came the reply. "But you smell so much like pancakes that I
hate to let you go."
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T O D A Y ' S R E C I P E
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This week I pull out all the stops with a quintet of classic French
dishes that have been prepared by French chefs for scores, and in some
cases, hundreds of years. These recipes require more time in the
kitchen than my typical recipe, but your reward will be dishes as they
are prepared in some of the world's finest restaurants.
Nothing is more elegant that an individual souffle as an appetizer. I
think you will find this one so delicious and light that it makes a
perfect introduction to a truly remarkable meal.
Souffles au Parmesan (Parmesan Souffles)
2 cups (500 ml) milk
3/4 cup (180 ml) all-purpose flour
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
2 oz (55 g) Parmesan cheese, grated
2 Tbs (30 ml) unsalted butter
4 eggs, separated
Bring the milk to a boil over moderate heat. Remove from the heat and
stir in the flour until the mixture is completely smooth. Season with
salt, pepper, and nutmeg. Bring to a boil again, stirring constantly.
Remove from the heat and stir in the cheese, butter, and egg yolks.
Beat the egg whites until stiff and fold into the milk mixture. Pour
into 4 buttered 3-inch (8 cm) souffle dishes or ramekins. Bake for 10
minutes in a pre-heated 325F (160C) oven. Serve immediately. Serves 4.
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