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Roquefort Souffle

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The souffle is ‘dessert,’ although it seems more savory to me with cayenne pepper, and Roquefort cheese; the recipe notes mention that it is good served with grape jelly or a rum-flavored applesauce. Sabrina and the Gold Cadillac are two creamy drinks.

After-Dinner Drinks, Card 16
Two drinks and one dessert.
1977 by Random House, Inc. All rights reserved. Printed in the USA

Sabrina

1 jigger Sabra
1 jigger white creme de cacao
1 jigger heavy cream
Shake ingredients with ice and strain into saucer champagne glass.

Gold Cadillac

1/2 jigger white creme de cacao
1/2 jigger Galliano
1/2 jigger heavy cream
1/2 cup crushed ice
Place ingredients into blender and blend at low speed 10-15 seconds. Pour into saucer champagne glass. The photo on the front of the card is of the Gold Cadillac.

Print

Rouquefort Souffle

Ingredients

  • 2 tablespoons parmesan cheese grated
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 3/4 cup boiling milk
  • 4 egg yolks
  • 1 cup roquefort cheese crumbled
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 3/4 teaspoon mace
  • 1/8 teaspoon cayenne
  • 6 egg whites

Instructions

  1. Grease 6-cup souffle or charlotte mold and sprinkle lightly with two tablespoons grated parmesan cheese. Gently tap out excess cheese; refrigerate.
  2. Preheat oven to 400. Melt butter in saucepan; add flour and cook slowly 1 minute, stirring constantly; pour in boiling milk all at once.
  3. Remove from heat, stirring with wooden spoon until mixture is thick. Add egg yolks one at a time, stirring after each. Stir in cheese, salt, pepper, cayenne, and mace. Set mixture aside.
  4. Warm egg whites to room temperature (let stand 1 hour or place in bowl and hold over container of how water 3 to 4 minutes.) Whip egg whites until soft peaks form. Fold gently into cheese mixture.
  5. Scoop souffle mixture into mold and set in oven. Turn heat down to 375. Bake 25 minutes. Turn heat up to 400 and bake additional 5 minutes. Remove from oven and serve at once.

Recipe Notes

Makes 6-8 servings as an appetizer or dessert; 4 servings as a main course. Use serving fork and spoon, pierce through center of top crust of souffle; gently scoop out portions onto individual plates.

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