*  Exported from  MasterCook  *
 
                         CHEESE AND TOMATO SOUFFLES
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Unsalted butter
      1/4   c            Flour
    1 1/2   c            Milk
    3       tb           Tomato paste
    1       c            Swiss cheese, grated
    3       tb           Parmesan cheese, grated
                         Cayenne pepper to taste
    3       lg           Eggs, separated
    1       tb           Medium dry sherry
 
   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.
   
   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.
   
   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.
   
   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 400foven for 25-30
   minutes, or until they are cooked through.
   
   Serve immediately.
   
   a 1942 Gourmet Mag. favorite.
  
 
 
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