Ham & Cheese Soufflé with Mushroom Sauce
Fontina Cheese
is sometimes called Fontina Val d’ Aosta after the
Italian valley
from which it originated
Ingredients:
| Butter | 3 Tblsp |
| Flour | 3 Tblsp |
| Milk | 1 Cup |
| Cheese | 1/2 Cup |
| Egg Yolks | 4 |
| Egg Whites | 6 |
| Ham Diced | 1/2 Cup |
| Lemon Juice | 2 Tsp |
| Salt & White pepper | Pinch |
| Cream | 2 Cups |
| Corn Starch | 2 Tblsp |
| Mushrooms (sliced) | 1 1/2 Cups |
| Shallots (minced) | 2 Tblsp |
PROCEDURE:
1. Butter and flour soufflé dishes
2. In a sauce pan melt butter stir in the flour, cook for 1 minute under medium
hea, add hot milk and stir
cooking for 2 minutes,
3. Add cheese and take off the heat reserving in large mixing bowl.
4. Add ham and egg yolk
5. Fold in whipped egg whites
6. Fill dishes with soufflé base and bake in a water bath at 350 for 3o minutes
7. For the sauce sauté mushrooms with shallots and add white wine, reduce by
half.
8.Add cream and bring to boil season with lemon juice, salt and
pepper thicken with cornstarch mixed
with water
9. To serve poke a hole in the soufflé add sauce.