Preparation:
Simmer green pepper 10 minutes, drain and immediately add cold water to pan. This keeps pepper green and fresh. Melt butter, add flour, add milk or chicken stock gradually.
Remove pan from heat and add egg yolks, 1 at a time. Add drained peppers, crabmeat and sherry to sauce. Add salt and pepper to taste. Beat egg whites with pinch of salt and cream of tartar until stiff. Fold sauce into egg whites and fill prepared 6-cup soufflé dish.
Dust surface of unbaked soufflé with Parmesan cheese. Place in preheated 400F oven, reduce heat to 375F IMMEDIATELY and bake for 25 minutes Serve with Mornay Sauce. A tossed salad and hot French bread will complete the meal. |
