Lucy's Favorite Camembert Soufflé

From The Illustrated Good Housekeeping Encyclopedic Cookbook 3, 1965

"LUCILLE BALL, once a movie glamour queen, became a comedy star in the television show 'I Love Lucy.' Here is one of Lucy’s favorite dishes."





Camembert Soufflé

Several hours before serving make and refrigerate :

Currant-Chablis Sauce, SEE BELOW

Also, cut into 1/2 " pieces and set aside:

Three 1 1/3-oz wedges Camembert cheese

About 1 hr. before serving set out:

6 egg whites

Start heating oven to 375 F. Press

through fine grater and set aside:

Two 1 1/3-oz wedges well-chilled Camembert cheese

In saucepan, melt:

2 tablesp. butter or margarine

Remove from heat; stir in:

3 tablesp. flour

1 teasp. dry mustard

1/4 teasp. salt

Dash cayenne pepper

Gradually add :

3/4 cup milk

Cook, stirring, over low heat until

smooth and thickened. Remove from

heat; stir in grated Camembert and:

1/4 cup grated Parmesan cheese

Stir until almost, but not quite, melted.

Stir cheese mixture into:

5 slightly beaten egg yolks

Set aside. With electric mixer or egg

beater, beat egg whites until stiff peaks

form; carefully fold in cheese mixture.

Turn into 1 1/2-qt casserole dish; quickly

sprinkle cut-up Camembert over top.

Bake 30 min. (Soufflé will be firm on

top with soft, melted cheese under-

neath.) Serve immediately with Currant-

Chablis Sauce. Makes 4 to 6 servings

For 6 to 8 servings: Use 4 1 1/3-oz. wedges

Camembert, 9 egg whites, 3 1 1/3-oz.

wedges well-chilled Camembert, 3

tablesp. butter or margarine, 4 1/2

tablesp. flour, 1 1/2 teasp. dry mustard,

1/2 teasp. salt, dash cayenne pepper, 1

cup plus 2 tablesp. milk, 6 tablesp.

grated Parmesan, and 8 egg yolks.

Turn into 2-qt. soufflé dish; bake at

375 F. 1 hr.

Currant-Chablis Sauce

In skillet, over low heat, melt:

1/2 cup currant jelly

Stirring; add :

3 tablesp. Chablis

Pour into small serving dish ; refrigerate.

Makes 2/3 cup

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