Butter, softened
|
4 tablespoons +
1 ½ tablespoons |
Cheddar, grated
|
2 ounces +
7 ounces |
Flour, all purpose
|
2 tablespoons
|
Milk
|
1 cup
|
Salt
|
|
Pepper, freshly ground
|
|
Eggs
|
6 yolks +
10 whites |
Anchovy paste
|
1 tablespoon
|
Dandelion greens, shredded
|
½ ounce
|
Anchovy fillets in oil, drained
|
4
|
- Butter four 4-inch soufflé dishes, and coat the insides with ½ ounce cheddar each.
- In a small pan, melt the butter, add the flour, and cook, stirring, for 2 minutes.
- Still stirring, add the milk and bring to a boil over medium heat.
- Let bubble for a minute or two, and then pour into a bowl.
- Season very lightly with salt and generously with pepper, whisk in the egg yolks, and then the anchovy paste.
- Cover the bowl with plastic wrap; let cool slightly.
- Preheat the oven to 400°F.
- Beat the whites with a pinch of salt until soft peaks form.
- Immediately mix one-third of the whites into the warm soufflé mixture with a whisk, then, with a large wooden spoon, fold in the rest with one hand while sprinkling in the greens and 2 cups cheddar with the other.
Stop as soon as the mixture is completely amalgamated. - Spoon the mixture into the dishes, and bake for 6 minutes.
- Sprinkle the tops with a little cheddar, and immediately return to the oven for 2 minutes.
- Top each soufflé with a rolled anchovy fillet, and serve immediately.
Recipe adapted from Eggs by Michel Roux.
