Ingredients:
¼ cup butter ¼ cup all-purpose flour ½ teaspoon salt 1 cup milk 4 egg yolks 1 cup shredded Cheddar cheese 1 10-oz package frozen Brussels sprouts, cooked, drained, and finely chopped (about 2 cups) May use fresh, cooked Brussels Sprouts, of course – do not overcook (I used fresh)4 egg whites
Method:
Preheat oven to 350FIn a very large sauce pan melt butter until bubbly and then blend in the flour and salt until well combined. Add the milk all at once and cook quickly till mixture thickens, stirring constantly.
Beat egg yolks till thick and lemon-colored. Blend some of the hot butter mixture into egg yolks to temper them; return the yolk mixture to the pot and stir rapidly to that the eggs do not curdle. Stir in cheese and finely chopped sprouts. Set pan aside.
Beat the egg whites until stiff but not dry and carefully fold into hot mixture. Make certain they are mixed, but do not over-fold.
Turn the mixture into an ungreased 2-quart soufflé dish.
Bake in 350 degree oven for 40-60 minutes or until knife inserted comes out clean.
Susan’s notes: May be made the day before and refrigerated after cooling. Allow to come to room temperature and reheat in a 350 oven, covered with aluminum foil until heated through – about 20 minutes.
By Moveable Feasts.
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You can see the recipe here: moveablefeastscookbook.blogspot.com
