Gruyere Soufflettes

These individual cold Gruyere cheese Soufflettes make a very tasty main dish. Serve with a tomato salad and crusty bread.

1 tablespoon butter

3 tablespoons fine dry breadcrumbs 12 fl. oz. lukewarm bechamel sauce

½ teaspoon salt

½ teaspoon white pepper

½ teaspoon grated nutmeg

3 egg yolks

2 teaspoons gelatine dissolved in

3 tablespoons hot water

4 oz. Gruyere cheese, grated

4 egg whites

2 tablespoons chopped fresh chives

Grease six individual souffle or ramekin dishes with the butter. Sprinkle in the breadcrumbs and press them on to the bottoms and sides of the dishes with your fingertips. Set aside.

In a large mixing bowl, combine the bechamel sauce with the salt, pepper and nutmeg. Add the egg yolks, one at a time, beating well between each addition. Beat in the dissolved gelatine and then the grated cheese.

Place the bowl in the refrigerator and chill the cheese mixture for 30 minutes, or until it is very thick, but not yet on the point of setting.

In a medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks. With a metal spoon, carefully fold the egg whites into the cheese mixture.

Spoon the mixture into the souffle or ramekin dishes. Place the dishes in the refrigerator and chill the soufflettes for 1 ½ to 2 hours, or until they are com-pletely set.

Just before serving, garnish each soufflette with a teaspoon of the chives.


A piquant dish from Latin America, Guacamole (gwah-kah-moh-lee) is equally good as a dip or a dressing. If you have an electric blender, put all the ingredients in together and blend until smooth and thick.

3 medium-sized ripe avocados

3 teaspoons lemon juice

2 teaspoons olive oil

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon ground coriander

1 hard-boiled egg, finely chopped

1 small green pepper, white pith removed, seeded and chopped

1 ½ chillis, blanched and chopped

2 spring onions , chopped

1 tomato, blanched, peeled, seeded and chopped

With a sharp knife, halve the avocados. Slice off the skins and cut out the stones. Discard the stones and skin. Place the flesh in a medium-sized mixing bowl and mash it with a kitchen fork.

Add the lemon juice, olive oil, salt, pepper and coriander, and stir to blend. Still stirring, add the finely chopped egg, green pepper, chillis, spring onions and tomato. The dip should be fairly thick. It is best used immediately, but if it is to be kept, cover the bowl with aluminium foil and store in the refrigerator.

Stir well before serving.

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