Fiddlehead souffle

 
                             Fiddlehead Souffle
 
 Recipe By     : The First Ever Fiddlehead Harvesters Guide
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Fiddleheads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           butter
    6      tablespoons   flour
    2      cups          milk
      1/2  teaspoon      salt
                         dash pepper
                         dash cayenne
    6      large         egg yolks
    1      cup           cooked fiddleheads -- minced
    1      cup           cheddar cheese, mild -- grated
    6      large         egg whites -- room temperature
      1/8  teaspoon      cream of tartar
 
 In a large saucepan, melt butter over moderately low heat.  Stir in
 flour.  Continue stirring for three min.  Remove from heat and add
 milk in steady stream.  Whisking constantly.  Add the salt, pepper and
 cayenne.  Simmer the sauce, stirring occasionally, for 8 in. or until
 thickened.  Let cool. In a bowl, beat egg yolks, and 1/2 cup of sauce
 in a stream, whisking and add the mixture to the remaining sauce in a
 stream, whisking. Stir in the fiddleheads and the cheese.  In a large
 bowl, beat the egg whites with the cream of tartar until they are
 stiff.  Stir 1/4 of the egg whites into the fiddlehead mixture, then
 fold in the rest of the egg whites gently. Heat a well-buttered 2
 quart souffle dish in a preheated 350 oven until it is hot, but the
 butter is NOT browned.  Spoon in the fiddlehead mixture, smooth the
 top and bake the souffle in the lower part of the over for 45-50 min,
 or until a cake tester inserted in the middle comes out clean.
 
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