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