- 1 Cauliflower; medium, cut in-florets
- 2 tb Butter
- 2 tb Flour;
- 1 c Milk
- Salt & pepper
- Nutmeg, ground
- 4 Eggs;
- 1 c Cheddar cheese; strong, grated
- Cook cauliflower in boiling, salted water until tender, drain well and
- Melt butter in medium saucepan, blend in flour and cook,
stirring over medium heat until bubbly; do not let mixture brown.
- Meanwhile, bring milk to a boil in another saucepan.
- Add hot milk to
butter-flour mixture and cook, stirring over medium heat until sauce
thickens and is smooth.
- Season to taste with salt, pepper and nutmeg.
- Remove from heat. Lightly beat egg yolks and stir into sauce.
Then stir in cheese and cauliflower until smooth.
- In a large bowl, beat
egg whites until stiff but not dry.
- Fold cauliflower mixture gently but
thoroughly into beaten egg whites.
- Pour into a buttered 2 quart
(2 L) soufflé dish.
- Bake in preheated 350F oven for 30 to 40 minutes, or
till puffed, firm and lightly browned.
- Serve at once.
Soufflé de Chou-Fleur: The fertile plains around Lac
St. Jean produces excellent vegetables and supports thriving dairy
A strong cheddar cheese, made at St. Prime on the west
side of the lake and aged up to 4 years, is one of the region's finest
Adele Coperman-Langevin of St. Fulhence combines
cauliflower from her market garden in her soufflé.
source: A Taste of Quebec by Julian Armstrong