Recipe By : The First Ever Fiddlehead Harvesters Guide
Serving Size : 8 Preparation Time :0:00
Categories : Fiddleheads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter
6 tablespoons flour
2 cups milk
1/2 teaspoon salt
dash pepper
dash cayenne
6 large egg yolks
1 cup cooked fiddleheads -- minced
1 cup cheddar cheese, mild -- grated
6 large egg whites -- room temperature
1/8 teaspoon cream of tartar
In a large saucepan, melt butter over moderately low heat. Stir in
flour. Continue stirring for three min. Remove from heat and add
milk in steady stream. Whisking constantly. Add the salt, pepper and
cayenne. Simmer the sauce, stirring occasionally, for 8 in. or until
thickened. Let cool. In a bowl, beat egg yolks, and 1/2 cup of sauce
in a stream, whisking and add the mixture to the remaining sauce in a
stream, whisking. Stir in the fiddleheads and the cheese. In a large
bowl, beat the egg whites with the cream of tartar until they are
stiff. Stir 1/4 of the egg whites into the fiddlehead mixture, then
fold in the rest of the egg whites gently. Heat a well-buttered 2
quart souffle dish in a preheated 350 oven until it is hot, but the
butter is NOT browned. Spoon in the fiddlehead mixture, smooth the
top and bake the souffle in the lower part of the over for 45-50 min,
or until a cake tester inserted in the middle comes out clean.
