serves 4-6
1/2 cup finely chopped scallion
2 tablespoons unsalted butter
6 slices of lean bacon, cooked, drained, reserving 2 tablespoons of the fat, and crumbled
1/3 cup all-purpose flour
1 1/3 cups milk
cayenne to taste
1 1/2 cups coarsely grated Cheddar (about 6 ounces)
4 large eggs, separated
In a small heavy saucepan cook the scallion in the
butter and the reserved bacon fat over moderately low heat, stirring,
until the scallion is softened, stir in the flour, and cook the roux
stirring, for 3 minutes. Add the milk in a stream, whisking, and boil
the mixture, whisking, for 2 minutes. Remove the pan from the heat and
whisk in the cayenne, the Cheddar, and salt and pepper to taste,
whisking until the cheese is melted. Add the egg yolks, 1 at a time,
whisking well after each addition, and whisk in the bacon. In a bowl
with an electric mixer beat the egg whites with a pinch of salt until
they hold stiff peaks, whisk about one fourth of them into the cheese
mixture, and fold in the remaining whites gently but thoroughly. Pour
the mixture into a buttered 1 1/2-quart soufflé dish and bake the
soufflé in the middle of a preheated 375°F. oven for 30 to 40 minutes,
or until it is puffed and golden. Serve the soufflé immediately.
bacon recipe courtesy of: Gourmet, September 1991
