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.
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
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Grease 6-cup souffle or charlotte mold and sprinkle lightly with two tablespoons grated parmesan cheese. Gently tap out excess cheese; refrigerate.
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Preheat oven to 400. Melt butter in saucepan; add flour and cook slowly 1 minute, stirring constantly; pour in boiling milk all at once.
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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.
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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.
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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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