Ingredients
-
-
12
-
-
4
-
-
3
-
2
-
1
-
1/8
-
1/8
-
1
-
1/2
-
1/4
-
1/2
-
6
Directions
Cheese Souffles in Tomato Shell ( Tomatoes Soufflees Jurassienn, Switzerland From Appetizers Atlas: A World of Small Bites — By Arthur L Meyer, Jon M Vann, Switzerland From Appetizers Atlas: A World of Small Bites — By Arthur L Meyer, Jon M Vann
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Steps
|
1
Done
|
Tomatoes: |
|
2
Done
|
Advance Preparation. |
|
3
Done
|
Sprinkle Salt and Pepper in the Hollow Out Tomatoes. |
|
4
Done
|
Put 1 Teaspoon of Chive in the Bottom of Each Tomato. |
|
5
Done
|
May Be Prepared in Advance. |
|
6
Done
|
For Souffles: |
|
7
Done
|
Preheat Oven to 350 Degrees. |
|
8
Done
|
Melt Butter Over Medium Low Heat, Whisk in Flour to Form a Light Roux. |
|
9
Done
|
Gradually Whisk in Dry Mustard, Garlic Powder, Cayenne, Salt and White Pepper, Half and Half and 3 Egg Yolks. |
|
10
Done
|
Cook Over Low Heat With Out Boiling Until the Mixture Thickens, Stirring Constantly. About 3 Minutes. |
|
11
Done
|
Remove from Heat and Stir in Cheese and Last 3 Eggs. |
|
12
Done
|
Allow Mixture to Cool, Before Folding in the Egg Whites. |
|
13
Done
|
Spoon Mixture in Tomato Shells and Fill 3/4 Full. |
|
14
Done
|
Place on a Parchment Lined Baking Sheet and Bake For 15 to 20 Minutes. |
