Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

FIDDLEHEAD SOUFFLE

Serves: 8

Ingredients

  • 3 tablespoons butter
    3 tablespoons 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

Preparation

  • Preheat oven to 350 degrees.
    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.
    Whip 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 souffle mixture into molds. They should be 3/4 full.
    Bake 30 to 40 minutes.
    You may serve this souffle with cheddar cheese sauce.
Print Recipe
on The World Cuisine
 
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 
Fiddlehead soufflé

Add Comment

* Required information
1000
Enter the third letter of the word castle.

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Winter food carousel

Spring   | Summer   | Fall