Belle du mer souffle recipe
Belle du Mer Souffle recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- 1/2 cup butter
- 1/2 cup flour
- Dash cayenne
- 1 can Chalet SuzanneÂ® Seafood Newburg Bisque
- 2 cups grated Swiss cheese
- 1/2 cup tomato sauce
- 8 eggs, separated
Preheat oven to 350 degrees. Melt butter in saucepan, then blend in flour and cayenne. Slowly stir in soup. Cook, stirring constantly, until thick and smooth. Add cheese, stirring until melted. Removed from heat. Blend in tomato sauce. Beat egg yolks and stir them into soup mixture. Beat egg whites until they form stiff peaks, then fold very gently into sauce. Pour mixture into greased 3 quart casserole or collared souffle dish. Bake 45-50 minutes, or until souffle is set in center when touched lightly with finger.
Makes: 6 to 8 servings
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