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Roquefort Souffle Recipe

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Roquefort Souffle Recipe

Prep Time: Cook Time:

Ingredients

  • Butter salted | 2.00 tbsp
  • Self-rising enriched wheat flour | 3.00 tbsp
  • Whole milk with added vitamin D | 0.75 cup
  • Parsley, raw | 1.00 tsp
  • Onions raw | 0.50 cup, chopped
  • Canned tomatoes, packed in tomato juice | 0.50 cup
  • Roquefort cheese | 6.00 oz
  • Salt | 0.50 tsp
  • Spices, pepper, black | 0.25 tsp, ground
  • Mustard, prepared, yellow | 0.50 tsp or 1 packet
  • Egg, white, raw | 4.00 large
Nutrition Facts (Per Serving)

Calories per serving: 209.78 mg

Fat per serving: 13.71 g

Saturated fat per serving: 8.48 g

Protein per serving: 10.75 g

Sodium per serving: 938.37 mg

Cholesterol per serving: 38.75 g

Instructions

  1. Melt butter in a saucepan, stir in flour, gradually add milk, stirring until thick and smooth.
  2. Add parsley, onion, tomatoes, cheese, salt, pepper and mustard. Stir until cheese is melted and sauce is smooth.
  3. Beat egg whites until stiff but not dry. Fold them into sauce.
  4. Pour into a buttered 1-quart souffle dish. Bake, uncovered, at 325 F for 50 minutes, or until souffle is lightly browned.
  5. Serve immediately.

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