FIDDLEHEAD SOUFFLÉ

Serves: 8

4 tablespoons butter
6 tablespoons (1/2 cup) flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon white pepper
5 eggs
1 cup Swiss cheese, grated
1 cup Cheddar cheese, grated
2 cups fiddleheads, cooked and chopped
1/4 teaspoon cream of tartar
1 ounce butter
1 ounce flour

In a heavy saucepan, melt butter. Stir in the flour, then add the milk. Cook While whisking until sauce becomes thick. Season with salt and pepper. Separate the eggs. Mix the yolks and cheeses in the thick cream sauce. Fold in the fiddleheads.
Whisk the egg whites and cream of tartar until firm. Gently fold in the cheese- fiddlehead mixture.
Butter 2 7-inch soufflé molds. Coat with flour. Shake any excess out. Pour soufflé mixture into molds. They should be 3/4 full.
Bake 30 to 40 minutes. I have served this soufflé with cheddar cheese sauce.