Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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