Roquefort Soufflé
2 tablespoons of butter or margarine
3 tablespoons of flour
3/4 cup of milk
1 teaspoon of snipped parsley
1/2 cup of chopped onion
1/2 cup of tomato juice
6 ounce of Roquefort Cheese
1/2 teaspoon of salt
1/4 teaspoon of pepper
1/2 teaspoon of dry mustard
4 eggs, separated
Melt butter in a saucepan. Stir in flour. Gradually add milk,
stirring until thickened and smooth.
Add parsley, onion, tomato juice, cheese, salt, pepper and mustard.
Stir until cheese is melted and sauce is smooth.
Remove from heat; beat in egg yolks.
Beat egg whites until stiff but not dry. fold egg
whites into sauce. Pour into a buttered and floured 1
quart soufflé dish.
Bake, uncovered at 325ºF. for 50 minutes or
until soufflé is lightly browned.
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