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ARTICHOKE-OLIVE SOUFFLÉ

Ingredients:

3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1/2 teaspoon salt
3/4 cup nonfat milk
1 cup (4 oz.) shredded Swiss cheese
One 6-oz. jar marinated artichoke hearts, drained and coarsely chopped
One 2 1/4 oz. can sliced ripe olives, well drained
5 eggs, separated
Vegetable oil cooking spray
1 tablespoon grated Parmesan cheese

Cooking Instructions:

Melt butter in a 2-quart pan over medium heat. Add flour and salt and cook, stirring constantly, until bubbly. Remove from heat and gradually blend in the milk until smooth. Return to heat and cook, stirring constantly, until mixture boils and thickens. Add Swiss
cheese and stir until cheese is melted. Blend in artichokes and olives. Remove from heat. With a wooden spoon, beat in egg yolks. Spray bottom and sides of a 1 1/2 to 2-quart soufflé dish with cooking spray, then coat with Parmesan cheese. In a bowl, whip egg
whites until moist, soft peaks form. Gently fold egg whites into cheese sauce. Pour mixture into prepared baking dish. Bake at 375 degrees F. until soufflé is puffy and golden brown and a long pick inserted in center (through a surface crack) comes out clean (30 to 35 minutes).

Serve immediately.

BÉCHAMEL SAUCE

Ingredients:

4 tablespoons butter (no substitute)
1/4 cup unsifted flour
2 cups milk
1/2 teaspoon salt (approx.)
1/8 teaspoon white pepper
2 tablespoons minced yellow onion
2 oz. ground veal (use only if sauce is for meat or poultry)
1 small sprig fresh thyme or a pinch of dried thyme
1/2 bay leaf
Pinch nutmeg

Cooking Instructions:

Melt 3 tablespoons butter in a double boiler top over direct moderate heat; blend in flour, slowly add milk, and heat, stirring, until thickened. Mix in salt and pepper. Set over simmering water. Stir-fry onion in remaining butter for 3-5 minutes over moderate heat until limp. Add veal if sauce is for meat or poultry, and stir-fry until no longer pink. Add to sauce along with remaining ingredients; cover and cook 1 hour over simmering water; beating now and then with a whisk and scraping bottom and sides of pan with a rubber spatula. Strain sauce, taste for salt and adjust.

Serving Suggestions:

Serve hot or use as a base for other sauces.

Additional Comments:

Be careful when removing lid not to let the water condensed on the lid drop in the sauce.

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