serves : 6
1 quart soufflé mold or 6 6-ounce soufflé molds
1 teaspoon soft butter
1 teaspoon flour
1 tablespoon butter
3 1/2 teaspoons flour
1 cup milk
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 cup crumbled saga blue cheese or Roquefort cheese
1/2 cup finely copped toasted walnuts
1/4 teaspoon cream of tartar
Preheat oven to 375 degrees. Butter the inside of a 1 quart (7 inch round) soufflé dish or individual soufflé dishes. Coat with flour. Shake any excess out.
In a heavy saucepan melt the butter over moderate heat. Whisk in flour. Cook roux, whisking constantly for 3 minutes. Add milk. Cook while whisking until sauce becomes thick. Remove pan from heat and transfer to a bowl. Season with salt and pepper.
Separate the eggs. Mix egg yolks, cheese and chopped walnuts in the thick cream sauce.
In a bowl, with an electric mixer, whip the egg whites and cream of tartar until they hold stiff peaks. Gently fold into the cheese mixture.
Pour soufflé mixture into mold or divide between individual molds. Bake for 30 to 40 minutes for a large soufflé, about 15 minutes for the small soufflé.
Serve soufflé with mesclun salad or your favorite salad.