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1/8 tsp. freshly ground pepper
1 C. milk
4 eggs, separated
1/2 tsp. salt
Preheat oven to 325ºF. Butter a 12 x 7?inch baking dish.
Melt 3 tablespoons butter in a saucepan. Blend in flour, mustard and pepper.
Addmilk gradually, stirring constantly until sauce is thickened. Cool slightly.
Beat egg yolks until thick. Add sauce to egg yolks. Beat egg whites and 1/2
teaspoon salt until stiff peaks form. Gently fold into sauce. Pour mixture into the
prepared baking dish and bake for 20 minutes, or until knife inserted in center
comes out clean. Serve in baking dish immediately with Crab Newburg Sauce.
Crab Newburg Sauce
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/4 C. butter
T. chopped onions
1/2 C. sliced fresh mushrooms
/4 C. flour
/2 tsp. salt
/2 tsp. paprika
Freshly ground pepper, to taste
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1/2 C. milk
tsp. Worcestershire sauce
egg yolks, slightly beaten
T. dry white wine
/4 lb. crab meat
Melt butter in a skillet and gently cook onions and mushrooms until soft. Add
flour, salt, paprika and pepper. Gradually add milk and Worcestershire sauce and
cook, stirring constantly, over medium heat until thick and bubbly. Remove from
heat and cool slightly. Stir in beaten egg yolks. Add white wine and crab meat.
Keep warm in the top of a double boiler until serving time.
GOAT CHEESE SOUFFLÉS
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1 1/2 T. butter (more for buttering ramekins)
1 1/2 T. flour
1 C. milk
Sea salt
Freshly?ground black pepper
5 eggs, separated
8 oz. goat cheese
Preheat oven to 400ºF. Place baking sheet on bottom rack of oven. Generously
butter four 1 1/2 cup ramekins; place in freezer.In a small pan over medium heat,
melt butter. When foam subsides, add flour and whisk to combine. Cook,
whisking constantly, until mixture begins to darken (this isa roux!). Slowly add
milk, whisking so lumps do not form, and simmer until mixture
thickens. Remove from heat. Season generously with salt and pepper. Whisk in
egg yolks. Set asidePlace egg whites and a large pinch of salt in the bowl of a
mixer. Mix until whites form fairly stiff peaks. Using a rubber spatula, add a third
of the egg whites to sauce and fold until combined. Add sauce to remaining egg
whites and fold until well mixed. Crumble cheese over mixture. Fold mixture once
or twice to disperse cheese, but do not break it up. Remove ramekins from
freezer. Spoon mixture into them, being careful not to smear sides and leaving
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