If you’ve thought a Souffle was a fancy dish, the bastion of a master chef, think again. I was charmed by this simple recipe from my Grandmother’s 1917 cook book. Not as tall or high rising as a fancy souffle, this is a simple, country souffle and is absolutely delicious. No stress and worry free, a souffle like this is right at home at breakfast, brunch or as a simple side.
Made originally, I’m sure, out of frugal necessity to find a use for a few left over materials, this souffle is every bit as good as a fancier version, doesn’t require any special equipment, although an electric mixer is nice to have, and isn’t in any big danger of falling – a casserole or gratin dish works very well.
This is one of my favorite ways to use a left over white sauce or Mornay (or a favorite reason to make some or make a little extra when making white sauce for another dish) and I’ll serve a souffle like this as a part of a light brunch or a side dish for dinner.
So take a look at your left overs in a new light – with kind eyes! A dab of this, a bit of that doesn’t need to go to waste and can become a master piece in it’s own right. Perhaps better than the original dish! And what ever you do, don’t toss any left over white sauce or Mornay – it only took a bit to make this souffle and half the work was done.
Souffle from anything
Use finely shredded food, meat, fish and/or vegetable. Prepare a well seasoned thick white sauce. Use 1/2 cup of food for 3/4 cup of sauce. Separate three eggs, beat the yolks well and add to above. Beat the whites till stiff and fold in. Pour into well oiled baking dish and bake at 375 degrees until knife comes out clean – this depends on your pan – check at about 20 – 25 minutes.
Remember your seasoning is going to flavor the egg whites you’ll be folding in so make sure not to be too skimpy. Cheese may be added, finely grated. A pinch of nutmeg, cayenne or a favorite spice or herb might be very welcome, here.
from the kitchen of http://www.frugalhausfrau.com
The recipe for white sauce is on my post, White Sauces and what to do with them.