1 cup white sauce
1 cup cooked vegetables, finely chopped
1/2 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon dry mustard
1 dash pepper
4 eggs, separated
1/4 teaspoon cream of tartar
Mixer Directions: Butter a 2 or 2 1/2 quart soufflé dish or casserole
and dust surface with grated hard cheese. Set aside. In a saucepan, heat
the white sauce. Add vegetables and seasonings, stirring until mixture is
smooth. Set aside to cool slightly. Place egg yolks in mixer bowl and attach
beaters. Mix on medium speed until yolks are thick and lemon-colored, about
5 minutes. Blend a little of the cooled vegetable-sauce mixture into yolks,
mixing constantly. Gradually pour yolks into vegetable-sauce mixture, stirring
to blend well. Set aside. Add cream of tartar to egg whites and beat on
high mixer speed until stiff but not dry. Gently fold vegetable-sauce mixture
into whites. Carefully pour mixture into prepared soufflé dish. For
an attractive appearance, use a spoon to completely circle the soufflé
mixture, about 1 inch from the sides of the dish and about 1 inch deep.
This indentation causes the soufflé to bake in a crown shape.
Conventional Oven Directions: Bake in a preheated 350°F (180° C)
oven for 40 to 45 minutes, or until puffy and delicately browned. Serve
immediately.
Microwave Oven Directions: Prepare mixture as described in basic recipe
and pour into a large ungreased 2-quart glass soufflé dish. Cook
on low setting 10 minutes. Increase setting to medium and cook 10 to 12
minutes longer, or until surface is dry.