SOUFFLÉ AUX BLANCS D’OEUFS [Cheese Soufflé with Egg Whites Only]
The following light soufflé with its strong cheese flavor is one way of using leftover egg whites. Remember that egg whites take well to freezing, so you can make a collection and do the soufflé when you have the right amount. One egg white equals 2 tablespoons.
If you wish to make this type of soufflé with other flavorings, substitute ⅔ cup of ground fish, chicken, sweetbreads, ham, or vegetables for two thirds of the diced cheese.
Cook the butter and flour slowly together in the saucepan for 2 minutes without coloring. Off heat, beat in the simmering cream and seasonings. Boil, stirring, for 1 minute. Remove from heat.
Beat the egg whites and salt until stiff. Stir one fourth of them into the soufflé mixture. Stir in all but a tablespoon of the grated cheese, then the diced cheese. Fold in the rest of the egg whites.
Turn mixture into the prepared mold, sprinkle with the remaining cheese, and set in middle level of pre heated, 400-degree oven. Immediately reduce heat to 375 degrees and bake for 25 to 30 minutes, until soufflé has puffed and browned. Serve immediately.