THREE CHEESE SOUFFLE A LA SUISSE
same as Master Recipe for Soufflee with Three Cheeses except:
use 4 large eggs, separated and no extra white
With this addition:
1 recipe Red Pepper and Tomato Sauce (recipe follows)
minced fresh herb garnish
Preheat the oven to 350 degrees.
Heat three cups water to a boil while following the same procedure for assembling the ingredients as in the Master Recipe. Use a 6 cup mold or six buttered rammekins. Place the mold or rammekins on a rack in a larger pan and surround with water to come half way up the side. Bake a large single mold for 30 to 35 minutes until firmly set. Cook rammekins for 15, to 20 minutes until the souffles are set and firm.
Remove the souffles from their bath, gently loosen the sides with a knife and unmold onto Red Pepper and Tomato Sauce* to serve immediately or hold, unmolded for a second warming. To reheat the souffles, preheat the oven to 375 degrees. Heat the molds in their hot water bath on the range to near boiling and bake for 10 minutes until the souffles are repuffed and brown. Unmold on warm plates with Sauce, garnish, and serve immediately
*Recipe with Three Cheese Roulade
Adapted from a recipe in Simple French Food by Richard Olney