Broccoli Soufflé Restaurateur


Serves: 6
Total Calories: 251

Ingredients

1/4 cup butter
1/4 cup flour
1/2 cup whipping cream, scalded
1/2 cup rich chicken broth
3 egg yolk
1 teaspoon grated onion
1 teaspoon chopped parsley
1 teaspoon Worcestershire sauce
1 teaspoon finely chopped chives
1 salt, pepper, nutmeg
1 1/2 cups cooked, chopped broccoli
1/3 cup grated Cheddar cheese
4 egg whites, stiffly beaten

Directions:

Melt butter; stir in flour. Gradually stir in scalded cream mixed with chicken broth. Cook, stirring constantly, until mixture thickens. Remove from heat. Beat egg yolks with onion, parsley, Worcestershire sauce, and chives. Add salt, pepper, and nutmeg to taste. Stir a little hot mixture into the egg yolks; combine with remainder. Add broccoli and cheese. Fold in egg whites. Turn into 2-quart buttered soufflé dish. Bake at 400° for 25 minutes.


Fun Fact: Of more than 2,000 land engagements of the American Civil War, the Battle of Gettysburg ranks supreme. Although the battle did not end the Civil War, it is considered the turning point of the war. At Gettysburg, Pennsylvania, on July 1, 2, and 3, 1863, more men actually fought and died than in any other battle before or since on North American soil.

Nutritional Facts:

Serves: 6
Total Calories: 251
Calories from Fat: 155

This Broccoli Soufflé Restaurateur recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.


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