1985. FRENCH CHEESE and BACON SOUFFLE

makes 4 servings


6 slices French lard fumé (or double-smoked bacon)
2 tablespoons butter
½ cup finely chopped onion
3 tablespoons all-purpose flour
1½ cups milk
6 ounces Comté (or Gruyère) cheese, grated
Salt and freshly ground black pepper to taste
4 large eggs, separated
Pinch of salt

In a large skillet, fry the bacon over moderate heat till crisp, drain on paper towels, and crumble. Reserve the bacon fat. Preheat the oven to 375°F. Butter a 1½-quart soufflé dish and set aside. In a heavy saucepan, combine 2 tablespoons of the bacon fat and butter over moderately low heat, add the onions, and stir till softened, about 2 minutes. Sprinkle the flour over the top and stir about 3 minutes. Gradually add the milk, whisking, increase the heat to high, and boil the mixture for 2 minutes, whisking. Remove the pan from the heat, add the cheese and salt and pepper, and whisk till the cheese is melted. Add the egg yolks one at a time, whisking, then stir in the crumbled bacon. In a bowl, beat the egg whites and a pinch of salt with an electric mixer till they hold stiff peaks. Whisk about ¼ of the whites into the cheese mixture, then gently fold in the remaining whites till well blended. Scrape the mixture into the prepared soufflé dish and bake in center of the oven till puffy and golden, 30 to 35 minutes. Serve immediately.


bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007