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Categories:
white breadcrumb onion butter white pepper salt nutmeg Swiss cheese stale white breadcrumb eggs milk butter cauliflower salt pepper
Viewed: 28 - Published at: 3 years agoIngredients
- 1/4 cup stale white breadcrumb
- 1/2 cup onion, minced
- 1 tablespoon butter
- white pepper
- 1/4 teaspoon salt
- 1 pinch nutmeg
- 1/2 cup swiss cheese, grated
- 2/3 cup stale white breadcrumb
- 5 eggs
- 1 cup milk
- 4 tablespoons butter
- 3 cups cooked cauliflower, chopped
- salt
- pepper
Method
- Preheat oven to 325 degrees. Oil a 6-cup souffle mold. Roll 1/4 cups bread crumbs in it to coat the inner surface, knocking out excess crumbs.
- Cook the onions slowly in the 1 tbsp butter for about 10 minutes in a covered saucepan, not allowing them to color.
- Scrape the onions in to a 3 qt mixing bowl. Stir in the seasonings, cheese, and the 2/3 cups bread crumbs.
- Beat in the eggs.
- In a small saucepan, bring the cup of milk to a boil with the 4 tbsp butter.
- In a thin stream of droplets, beat in the hot milk and butter.
- Fold the cauliflower into the custard mixture.
- Turn the custard into the prepared mold and set mold in a pan of boiling water. Place in lower third of preheated oven and bake for 35-40 minutes, regulating heat so water remains just below the simmer.
- Custard is done when a knife plunged through the center comes out clean.
- Remove mold from water and allow to settle for 5 minutes.
- Run a knife around the edge of the custard and reverse on a warm serving platter. Surround with choice of sauces (Sauce au Cari) and serve.