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SEAFOOD SOUFFLE
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Butter or cooking spray
Fine dry bread crumbs, cornmeal or grated Parmesan cheese
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1
1
1
3
1
6
3
1
/3 cup butter
/3 cup all−purpose flour
teaspoon dry mustard
/4 teaspoon salt, optional
1/2 cups non−fat or low−fat (1%) milk
eggs, separated
/4 teaspoon cream of tartar
can (4.25 oz.) tiny shrimp, well drained or 1 package (4 oz.) tiny
frozen cooked shrimp, thawed and well drained
• 1
can (6.5 oz.) chopped or minced clams, well drained or 6 to 7 oz.
chopped cooked and well drained fresh clams
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1
2
/2 cup chopped green onions with tops
tablespoons lemon juice
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Butter bottom and sides of 2− to 2 1/2−quart souffle dish or straight−sided
casserole. Dust with crumbs. Make 4−inch wide band of triple−thickness
aluminum foil long enough to go around dish and overlap 2 inches. Lightly
butter 1 side of band and dust with crumbs. Wrap around outside of dish,
dusted side in, and fasten with tape, paper clips or string. Collar should
stand at least 2 inches above rim of dish. Set aside.
In medium saucepan over medium−high heat, melt butter. Stir in flour,
mustard and salt, if desired. Cook, stirring constantly, until smooth and
bubbly. Stir in milk all at once. Cook and stir until mixture boils and is
smooth and thickened. Set aside.
In large mixing bowl, beat egg whites with cream of tartar at high speed
until stiff but not dry, just until whites no longer slip when bowl is tilted. Stir
egg yolks into reserved sauce until thoroughly blended. Stir in shrimp,
clams, onions and juice. Gently, but thoroughly, fold yolk mixture into
whites. Carefully pour into prepared dish.
For a “top hat”, hold spoon upright and circle mixture to make ring about 1
inch from side of dish and 1 inch deep. Bake in preheated 350° F oven
until puffy, delicately browned and souffle shakes slightly when oven rack
is moved gently back and forth, about 50 to 60 minutes. Quickly, but
gently, remove collar. Serve immediately.
SEAFOOD SOUFFLE
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