ReceptnaptárSavory soufflé
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Ingredients
Method
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- Melt the butter in a saucepan, add the flour, and toast lightly.
- Pour in the milk, and cook, stirring constantly, into a thick, lump-free paste.
- Remove from the heat, let cool, then mix thoroughly with the salt and the 2 egg yolks.
- Whip the 2 egg whites into a stiff foam, and fold gently into the paste.
- Divide the batter among small buttered, floured molds (e.g. ramekins).
- Bake in an oven preheated to 190 °C for about 15 minutes, until risen and golden on top.
- Serve immediately, while hot, as a savory starter.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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