This is my mother's recipe, verbatim. I can vouch for its sublime deliciousness:
Small amount of white [*bechamel -- MsW] sauce (seasoned with nutmeg, salt and pepper).
Add yolk of one egg and grated cheese, whip eggwhite and *combine.
Parboil cauliflower fleurettes.
Mix and sprinkle with a little more cheese in a buttered ovenproof dish.
Cook in *hot oven (AGA) for 20 to 30 minutes (longer for a bigger souffle of course !!!)
*For bechamel, mix a little flour and butter in a saucepan in a roux and slowly add milk, stirring continually as it thickens.
*When you combine the stiff, whipped egg whites with the rest of the sauce, do so gently so that you don't lose the fluffiness.
*If you don't have an Aga, try a conventional oven at 425F.
My mother serves this with some simple steamed asparagus & butter and a glass of New Zealand Sauvignon Blanc (see image below).
|image by Bente Ward|
|I love this picture of my mother & Minky giggling|