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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 450°F. | 2. To Make Roux: Melt butter, then blend in flour, salt, and cayenne pepper. Add milk all at once. Cook over medium heat until mixture thickens and bubbles. Remove from heat. Add cheese, and stir until melted. | 3. Beat egg yolks in a separate bowl until thick and lemon colored. Slowly add to cheese mixture, stirring constantly. Reserve, cover and keep warm,. | 4. Sauté mushrooms, red peppers, and broccoli or asparagus tips in olive oil, and reserve. | 5. Beat egg whites to stiff peaks. | 6. In a mixing bowl, add 2 cups roux to vegetables and fold in egg whites. | 7. Pour into an ungreased souffle dish. | 8. Bake in a hot water bath for 15-20 minutes or until "top hat" is slightly brown. | 9. Sprinkle with confectioners' sugar and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/4	cup		342.0	15.714	10.686	28.8
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
salt	1/2	teaspoon		-	-	-	-
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
milk	1	cup		148.84	11.6632	7.686	7.9788
sharp cheddar cheese	8	ounces	grated	929.8634	4.8308	54.998000000000005	76.7024
egg yolk	3			164.22	1.8309	8.0886	13.5354
mushroom	6 -8		sliced	-	-	-	-
red bell pepper	2	tablespoons	diced	-	-	-	-
broccoli	1/2	cup	diced	15.47	3.0212	1.2831	0.1684
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
egg white	6			102.96	1.4454	21.581999999999997	0.3366
confectioner ' sugar				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.