Cheese And Tomato Souffles Recipe

Step 1

In a saucepan, melt the butter over low heat. Stir in flour and cook the roux, stirring, for 3 minutes. Remove from heat and add the milk, scalded, in a stream, whisking vigorously, until the mixture is thick and smooth. Simmer the sauce for 3-4 minutes, and whisk in the tomato paste, Swiss and Parmesan cheeses, cayenne, and salt to taste. Whisk until the cheeses have melted.

Step 2

Remove from heat and whisk in the egg yolks, one at a time, beating well after each addition. Transfer the mixture to a bowl, and let it cool.

Step 3

In a bowl, with an electric mixer, beat the egg whites with a pinch of salt until they hold soft peaks. Add the Sherry and beat to stiff peaks. Fold the egg white mixture into the cheese mixture gently but thoroughly.

Step 4

Transfer the mixture to 6 buttered 2/3-cup ramekins, and bake the souffles on a jelly roll pan in the middle of a preheated 400f oven for 25-30 minutes, or until they are cooked through.

Step 5

Serve immediately.

A 1942 Gourmet Mag. favorite.

Things You'll Need

  • 2tb Unsalted butter
  • 1/4c Flour
  • 1 1/2c Milk
  • 3tb Tomato paste
  • 1c Swiss cheese, grated
  • 3tb Parmesan cheese, grated
  • Cayenne pepper to taste
  • 3lg Eggs, separated
  • 1tb Medium dry sherry

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