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Fiddlehead Souffle

RecipeSource: Fiddlehead Souffle RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * Fiddlehead Souffle Recipe By : The First Ever Fiddlehead Harvesters Guide Serving Size : 8 Preparation Time :0:00 Categories : Fiddleheads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter 6 tablespoons flour 2 cups milk 1/2 teaspoon salt dash pepper dash cayenne 6 large egg yolks 1 cup cooked fiddleheads -- minced 1 cup cheddar cheese, mild -- grated 6 large egg whites -- room temperature 1/8 teaspoon cream of tartar In a large saucepan, melt butter over moderately low heat. Stir in flour. Continue stirring for three min. Remove from heat and add milk in steady stream. Whisking constantly. Add the salt, pepper and cayenne. Simmer the sauce, stirring occasionally, for 8 in. or until thickened. Let cool. In a bowl, beat egg yolks, and 1/2 cup of sauce in a stream, whisking and add the mixture to the remaining sauce in a stream, whisking. Stir in the fiddleheads and the cheese. In a large bowl, beat the egg whites with the cream of tartar until they are stiff. Stir 1/4 of the egg whites into the fiddlehead mixture, then fold in the rest of the egg whites gently. Heat a well-buttered 2 quart souffle dish in a preheated 350 oven until it is hot, but the butter is NOT browned. Spoon in the fiddlehead mixture, smooth the top and bake the souffle in the lower part of the over for 45-50 min, or until a cake tester inserted in the middle comes out clean. - - - - - - - - - - - - - - - - - -

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