Soufflé au Bleu d’Auvergne

Name: Soufflé au Bleu d’Auvergne
Cuisine: United Kingdom
Ingredients: salt and pepper; 350 g/ 12 oz bleu d’Auvergne cheese, crumbled; freshly grated nutmeg; 25-cm / 10-inch shortcrust pastry shell, baked blind; 3 celery stalks, strings removed and chopped; 30 g/ 1 oz butter; 5 eggs; 600 ml/ 1 pt warm béchamel sauce

Preparation info

Difficulty
Easy

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

Bleu d’Auvergne is a strong-flavoured blue-veined cheese from that central, mountainous part of France, the Massif Central. This is a lovely dish that combines soufflé and crisp tart shell, and is delicious served either hot or at room temperature.

Ingredients

3 celery stalks, strings removed and chopped
30 g/ 1 oz butter

Europe
United Kingdom
Side dish
Starter
Main course
Vegetarian
Breakfast

Method

Preheat the oven to 180°C/350°F/ gas 4. Fry the celery in the butter until soft and reserve.

Separate the eggs and whisk the whites until stiff.

Stir the yolks one at a time into the béchamel sauce, which should be just warm. Stir in the cheese. Season to taste with sal