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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Allow egg yolks and egg whites to stand at room temperature for 30 minutes. Meanwhile, in a medium saucepan cook celery, green onion, and garlic in butter or margarine about 5 minutes or until tender. Stir in flour, mustard, salt, and pepper. Stir in milk all at once. Cook and stir until thickened and bubbly. Reduce heat; add Camembert and Parmesan or Romano cheeses, a little at a time, stirring until melted. Remove from heat; set aside.

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Instructions Checklist
  • In a medium mixing bowl beat egg yolks with an electric mixer on high speed for 5 minutes or until thick and lemon colored. Gradually beat in cheese mixture. Wash beaters with warm, soapy water; dry beaters. In a large mixing bowl beat egg whites until stiff peaks form (tips stand straight). Gently fold 1 cup of the stiffly beaten egg whites into egg yolk-cheese mixture. Gradually pour over remaining egg whites, folding to combine. Turn into an ungreased 2- to 2-1/2-quart souffle dish. Bake in a 350 degree F oven about 40 minutes or until a knife inserted near center comes out clean. Serve immediately. Makes 6 servings.

Nutrition Facts

269 calories; 20 g total fat; 11 g saturated fat; 220 mg cholesterol; 608 mg sodium. 0 mg potassium; 6 g carbohydrates; 0 g fiber; 17 g protein; 247 RE vitamin a; 0 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 0 mcg folate; 0 mcg vitamin b12; 283 mg calcium; 1 mg iron;

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