Ingredients
- 3 tablespoons fine fresh white breadcrumbs
- 3/4 ounce (1/4 cup) freshly finely grated Parmigiano Reggiano
- 3 tablespoons unsalted butter; plus 1 tablespoon softened for the baking dish
- 3 tablespoons all-purpose flour
- 1 cup hot whole milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon Tabasco sauce
- Kosher salt
- 1-1/2 ounces (1/2 cup) grated Gruyere
- 3/4 ounce (1/4 cup) finely grated Asiago
- 5 large eggs
- Pinch cream of tartar
Description
You Can Change The Flavor Of This Souffle By Replacing The Gruyere And Asiago With 3/4 Cup Of A Pureed Cooked Vegetable Such As Carrot, Spinach, Or Broccoli. Depending On The Vegetable, You May Also Want To Adjust Or Eliminate The Parmigiano, Mustard, Wor
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