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Show i TTinamfi fGk O X THE PERFECT SPRINGTIME MENU A Colorful Rolled Souffle ( With Several Great Ideas For Fillings) Tender, Fresh Asparagus Fancy Individual Strawberry Tarts Fresh asparagus is now at its peak, which means its souffle serving For a 10 by 4 to 6: THE BECHAMEL SAUCE (for the souffle base and for serving 5 cups) 1 stick (4 ounces) butter 16-in- ch also at its most reasonable price. So now is the best of all times to celebrate the rites of spring with a rolled souffle and asparagus, served tender, long and green. Im suggesting a foolproof souffle that bakes in a jelly-rol- l pan. It's a useful item to have rolled and stuffed and up your sleeve, so to speak 23 cup flour cups hot milk (more if needed) Seasonings: salt, pepper, nutmeg 3 THE SOUFFLE MIXTURE 3 cups bechamel sauce (see above) 6 large egg yolks 6 egg whites, stiffly beaten 1 12 cup fresh d crumbs, toasted and tossed in butter a white-brea- THE FILLING AND TOPPING 1 cup sliced onions 2 tablespoons good oil because it takes deliciously to many a filling. And a most important point it waits until you are ready to serve it. None of this prima-donn- cup coarsely grated Swiss cheese FOR UNMOLDING THE SOUFFLE 23 cup each green and red peppers I clove garlic, pureed serve-me-now-or- -l' sauce. Melt the butter. business. Its baked flat, so it has no place to fall! in the flour and cook 2 minutes; off heat, in the hot milk, well. Boil, stirring, 2 minutes. Season. Remove 2 cups to a bowl; press plastic wrap over it and The Strawberries are waltzing in, too, by Aprils end. Time for some very special strawberry' tarts, as you II see. Here's the finishing touch to the souffle mixture: Right after you've beaten in the egg yolks, FOLD IN THE EGG WHITES AND CHEESE. The jelly-ro- ll lO'i- - by 15V2-inc- h pan is lined with buttered wax paper. The oven has been preheated to 425. reserve. Note that the wax paper overhangs the two ends of the pan by an inch or so, for Souffle is done when it is just well set. Remove from oven; sprinkle with 314 of the crumbs. SPREAD easy peeling-offlate- r. ON THE SOUFFLE. Immediately place it in the middle level of the preheated oven and bake 12 to COVER WITH WAX PAPER AND LAX A BAKING SHEET ON 2 15 minutes. From Jaha Child" Kih hen" & is a registerrd trademark of Julut ( hild Prodm turns Ini food Photographer Brian Karsn Stott and Linda Si hsuirtr Caterer Puulc Mi P her son Lxts nine Chef Nam's Barr Assistant Flip upside down and cool 5 minutes. Peel off top TOP. let wax paper. Isutart hunt Drugnrr Hoxemun 1 lunrll Trim 114 inch off edge of souffle all around to prevent it from cracking when rolled up. (You may cover loosely and keep warm over barely simmering water.) When youre ready to serve, SPREAD ON 314 OF THE HOT FILLING. 4 PAGE 10 APRIL 28 1985 PARADE MAGAZINE |
