Creole Souffle

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      Creole Soufflé
      1/4 cup butter
      1/4 cup minced onion
      1/4 cup minced green bell pepper
      1 clove garlic, minced
      1/4 cup all-purpose flour
      1 1/2 cups milk
      1/2 tsp salt
      1/8 tsp pepper
      6 eggs, divided
      2 tbs diced pimiento
      1 1/2 cups cooked ham, ground
      Melt butter in a medium saucepan over medium heat. Add onion, green pepper and garlic. Sauté for 2 minutes. Add flour, stirring until smooth. Cook, stirring, for 1 minute. Gradually stir in milk. Add salt and pepper. Cook until sauce is thickened, stirring constantly. Remove from heat.
      Beat egg yolks in a small bowl. Add a small amount (about 1/3 cup) of the hot sauce to the egg yolks, stirring quickly to blend. Return egg yolk mixture to the sauce in the pan. Add pimiento and ham. Stir gently.
      Preheat oven to 350°. In a large bowl, beat egg whites until stiff peaks form. Stir about 1/2 cup whites into the ham mixture. Gently fold ham mixture into remaining whites. Turn mixture into an ungreased 2-quart sauté dish. Bake for 45 to 50 minutes, or until firm.
      smiley-char090  smilie

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