Broccoli Souffle

A tasty and attractive dish, Broccoli Souffle may be filled with tiny, new boiled potatoes and served with almost any meat

or fish dish.

1½ oz. butter 2 oz. plus

1 tablespoon flour 10 fl. oz. water 1 ½ teaspoons salt lj lb. broccoli, trimmed, washed and cut into small pieces

1 garlic clove

8 fl. oz. double cream 4 eggs, separated and the yolks

lightly beaten 6 grindings black pepper

2 oz. Parmesan cheese, grated

Grease a 2-pint ring mould with 1 table-spoon of butter and lightly coat the mould with

1 tablespoon of flour. Knock out any excess flour and set the mould aside.

In a large saucepan bring the water, with

1 teaspoon salt, to a boil. Place the broccoli and garlic in the water, bring the water back to the boil, cover the pan and cook the broccoli over moderate heat for 15 minutes. Discard the garlic.

Drain the broccoli, chop it finely and set it aside in a large bowl.

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

In a medium-sized saucepan melt the remaining butter over low heat. Stir in the flour. Cook for 1 minute, stirring

constantly. Slowly add the cream, stirring constantly with a wooden spoon. When the sauce is thick and smooth, stir in the broccoli. Remove the pan from the heat and stir in the beaten egg yolks, the remaining

½ teaspoon of salt and the pepper.

In a medium-sized mixing bowl, use a wire whisk to beat the egg whites until they are thick and stiff. With a metal spoon, carefully fold the egg whites into the broccoli mixture. Turn the mixture into the buttered mould. Stand the mould in a pan of boiling water and bake it in the oven for 35 to 40 minutes, or until the souffle is puffed and set.

Remove the mould from the oven and loosen the souffle with a knife. Place a serving platter upside-down on the mould and reverse the two. The souffle should slide easily out of the mould. Sprinkle with Parmesan cheese and serve.

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