2 tbsp unsalted butter
1/4 cup flour
1 1/2 cup milk
3 tbsp tomato paste
1 cup swiss cheese, grated
3 tbsp parmesan cheese, grated
1 cayenne pepper to taste
3 large eggs, separated
1 tbsp medium dry sherry
Directions
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.
Servings: 6 servings
Cheese & Tomato Souffles Recipe brought to you by Recipe Ideas
Categories: Casserole; Cheese; Egg; Tomato
The History of Recipes
We are able to read the history of meal recipes far back into the far past, in fact as far back as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, these, early records were just very simple hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the oldest recipe found, according to experts in ancient history are some tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. As our culinary historical trip moves on a few more years there are some recipe books published in the 1300s - a book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the spicy food that appears on menues today, but rather accounts of the types of food prepared for the nobility of that time. During the succeeding few hundred years, the powerful families of the West competed to offer the most extravagent banquests, and as a result chefs and their recipes increased in prestige. However, it was during the 1800s that cooking and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collating, trying out, and publishing recipes that were common in the better off homes of the day. By the arrival of the 1900s, recipe books are in great demand, as a result of increased literacy, leisure time and a general increase in wealth. Like it or not, the introduction of television brought us TV cookery programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Cheese & Tomato Souffles recipe.
