This is nothing more than a traditional cheese souffle permitted to fall in its baking dish and cool; then it is unmolded and garnished with watercress and supreme black olives, and served in wedges, like cheese.
Aperitifs Card 37
1 jigger Amer Picon
1/2 jigger grenadine
Place Amer Picon and grenadine in Old Fashioned glass; stir well and add ice cubes. Fill with soda and garnish with lemon.
Picon Punch: Prepare as above, but float 1 tablespoon cognac on top of drink.
Picon Grenadine No 2: Prepare as first recipe, but add 1/2 jigger fresh lime juice to mixture and garnish with lime slice.
Amer Picon Cocktail: Follow instructions for Picon Grendandine, but add 1 jigger dry white vermouth to ingredients.
Hors d'Oeuvre Souffle
- 3 tablespoons butter
- 3 tablespoons flour
- 3/4 cup boiling milk
- 4 egg yolks
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/8 teaspoon cayenne
- 1 pinch nutmeg
- 5 egg whites
- 2 teaspoons parmesan cheese grated
Preheat oven to 400.
Melt butter in saucepan; add flour and cook slowly one minute, stirring constantly; pour in boiling milk all at once. Remove from heat, stirring with wooden spoon until mixture is thick. Add egg yolks one at a time. Stir in cheese, salt, pepper, cayenne, and nutmeg. Set aside.
Whip egg whites until stiff peaks form. Fold gently into cheese batter.
Grease 6-cup souffle mold and sprinkle lightly with 2 teaspoons grated cheese. Scoup souffle mixture into mold and set in oven. Turn heat down to 375. Bake 25 minutes.
Remove from oven and let souffle fall and cool to room temperature. Run edge of sharp knife around sides of souffle to loosen. Invert on tea towel and transfer unmolded souffle, upright, to serving platter. Garnish with watercress and extra-large supreme black olives. Serve in wedges.