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 casseroleand dust surface with grated hard cheese. Set aside. In a saucepan, heatthe white sauce. Add vegetables and seasonings, stirring until mixture issmooth. Set aside to cool slightly. Place egg yolks in mixer bowl and attachbeaters. Mix on medium speed until yolks are thick and lemon-colored, about5 minutes. Blend a little of the cooled vegetable-sauce mixture into yolks,mixing constantly. Gradually pour yolks into vegetable-sauce mixture, stirringto blend well. Set aside. Add cream of tartar to egg whites and beat onhigh mixer speed until stiff but not dry. Gently fold vegetable-sauce mixtureinto whites. Carefully pour mixture into prepared soufflé dish. Foran attractive appearance, use a spoon to completely circle the soufflémixture, 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. Serveimmediately.
Microwave Oven Directions: Prepare mixture as described in basic recipeand pour into a large ungreased 2-quart glass soufflé dish. Cookon low setting 10 minutes. Increase setting to medium and cook 10 to 12minutes longer, or until surface is dry.