CHEESE SOUFFLÉ COCKAIGNE
4 to 6 servings
Please read About Soufflés. Preheat the oven to 350°F. Generously butter a 6-cup soufflé dish or four 8-ounce ramekins. Dust the insides with:
- ¼ to ½ cup dry bread crumbs or grated Parmesan
Shake out the excess. Bring to a simmer in a large saucepan:
- 1 cup White Sauce II
Remove from the heat and let stand for 30 seconds. Add, stirring well:
- ¼ cup grated Parmesan
- ¼ cup shredded Gruyère
- (¾ cup finely chopped smoked ham)
Add:
- 4 egg yolks, beaten
Mix in well. Beat until stiff but not dry:
- 4 egg whites
Stir one-quarter of the whites into the cheese mixture to lighten it, then fold in the rest. Pour into the prepared soufflé dish or ramekins. Bake until risen and set, 25 to 30 minutes for a large soufflé, 20 to 25 minutes for individual soufflés. Serve immediately.