Cheddar Soufflé San Ysidro
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
3 TBSs butter or margarine
3 Tbsp flour
1 tsp grated peeled onion
1 tsp prepared mustard
1/2 tsp salt
1/4 twsp curry powder
1 tsp Worcestershire sauce
1 cp milk
1 cp grated Cheddar cheese
4 eggs plus 1 egg white
1 - Start overn at moderately slow (300 degrees F.).
2 - Melt butter or margerine in samll saucepan
3 - Stir in flour smoothlyu.
4 - Add onion, mustard, salt, curry powder, and Worcestershire sauce.
5 - Stir in milk slowly.
6 - Cook, stirring constantly, over low heqat until mixture thickens and boils, 1 minute.
7 - Add cheese.
8 - Stir until cheese melts.
9 - Remove from heqat.
10 - Beat egg whites until they stand in stiff points when beater is removed.
11 - Beat yolks until thick and lemon-colored.
12 - Stir cheese sauce into yolks slowly.
13 - Fold into whites, gently and lightly.
14 - Pour at once into ungreased 1 1/2 qt deep baking dish.
15 - Make circle in top of souffle with tip of spoon about 1 inch from rim of dish.
17 - Bake 50 minutes to 1 hour or until top is puffy and browned.
18 - Serve at once.
Makes 6 servings
Serve with or without rarebit sauce, the specialty of San Ysidro Ranch,
Santa Barbara. Leftover or canned chicken gravy heated with a little
curry powder for seasoning makes a delicious sauce on this souffle as
does tomato sauce.