ReceptnaptárGreen Chili Soufflé
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Ingredients
Method
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- Warm the egg whites in a large bowl to room temperature (about 1 hour), and preheat the oven to 200°C.
- Butter a 1.5-liter soufflé dish and sprinkle the bottom and sides with Parmesan.
- Melt the butter in a pot, work in the flour, and whisk until smooth and bubbling.
- Remove from the heat, pour in the milk, stir until smooth, then work in the salt, mustard powder, cayenne and Worcestershire sauce.
- Return to the heat and cook until thick for 1 minute, then remove and work in the egg yolks one at a time.
- Pour into a large bowl, and work in most of the cheese (set aside one tablespoon) and the chopped chili.
- Beat the egg whites with a pinch of salt until stiff, stir in one portion into the egg base, then gently fold in the rest.
- Pour into the soufflé dish, sprinkle with the reserved cheese on top, and run the tip of a sharp knife in a circle about 2.5 cm from the edge (this makes the top rise evenly).
- Bake in the oven, turned down to 180°C, for 35-40 minutes, until risen and a knife inserted comes out clean. Serve immediately.
Source: Project Gutenberg – Green Chile Souffle – A Taste of New Mexico Kitchens (Közkincs (public domain)), adapted and translated. This page is also licensed Közkincs (public domain).
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