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| 1/4 x ca. 450 g | Gruyere or Swiss cheese; coarsely grated |
| 8 | eggs |
| 6 Esslöffel | butter |
| 5 Esslöffel | flour |
| 2 Tasse | milk |
| | Salt & white pepper |
| 1/8 Teelöffel | nutmeg |
| 1/8 Teelöffel | cayenne pepper |
| 2 Esslöffel | cornstarch |
| 3 Esslöffel | water |
| 1/4 Tasse | parmesan grated |
| 2 Esslöffel | Grated Gruyere or Swiss |
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Rub 2 tbs. Butter in 2-qt. Souffle dish and refrigerate until needed. Melt remaining butter in saucepan and add flour, stirring with whisk. Add milk; blend well. Add salt, pepper, nutmeg & cayenne. Cook 1 minute. Mix cornstarch & water. Add to hot sauce. Cook 2-3 minutes, stirring. Add egg yolks and cook another minute without boiling. Transfer to large bowl and add 1/4 lb. Cheese. Beat egg whites until stiff. Add half to souffle mixture and beat thoroughly. Fold in rest gently. Spoon & scrape into cold souffle dish (first placing shrimp sauce in bottom if used). Bake 15 minutes at 400. Reduce heat to 375 and bake 20-25 minutes more.
See Recipe #13 For Accompanying
Shrimp Sauce.
From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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