| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 6 Esslöffel | Cheese, Parmesan; divided |
| 3 x ca. 30 g | Mushrooms, sliced; drained |
| 1/4 Tasse | Butter (or marg.); melted |
| 1/4 Tasse | all-purpose flour |
| 1 Tasse | Half-and-half |
| 1 Tasse | Broth, chicken |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 1/2 Tasse | Cheese, Swiss; shredded |
| 5 | Egg yolks beaten |
| 1 Tasse | spaghetti cooked |
| 1 Tasse | Chicken; cooked, chopped |
| 5 | Egg whites; beaten stiff |
|
Butter a 2-quart souffle dish, and dush it with 2 tablespoons Parmesan cheese.
Saute mushrooms in melted butter; add flour and cook until bubbly, stirring frequently. Remove from heat. Gradually stir in half-and-half and chicken broth to make a smooth mixture; add salt and pepper. Cook over medium heat, stirring constantly, until sauce has thickened; remove from heat.
Add Swiss cheese and 4 tablespoons Parmesan cheese, sitrring until cheese melts. Cool 10 minutes. Slowly add egg yolks, stirring briskly. Add spaghetti and chicken. Fold in beaten egg whites. Pour into souffle dish. Bake at 250 degrees for 50 to 60 minutes.
Nancy Coleman
|
|
Anmerkungen zum Rezept:
|
