25 g (1 oz) butter
25 ml (1 1/2 level tbsps) flour
1.25 ml (1/4 level tsp) dry mustard
1.25 ml (1/4 level tsp) curry powder
150 ml (1/4 pt) milk
1/2 bunch watercress, washed
3 eggs, separated
100 g (4 oz) Gouda cheese, grated
15 ml (1 ibsp) snipped chives
salt and pepper
25 ml (1 1/2 level tbsps) flour
1.25 ml (1/4 level tsp) dry mustard
1.25 ml (1/4 level tsp) curry powder
150 ml (1/4 pt) milk
1/2 bunch watercress, washed
3 eggs, separated
100 g (4 oz) Gouda cheese, grated
15 ml (1 ibsp) snipped chives
salt and pepper
method
1. Melt the butter and stir in the flour, mustard and curry powder.
2. Cook 2-3 minutes then gradually stir in the milk.
3. Cook for a further 2-3 minutes.
4. Discard the coarse stems from the watercress and chop the leaves.
5. Beat the egg yolks into the sauce, then stir in the cheese, watercress and chives.
6. Season to taste.
7. Whisk the egg whites stiffly and fold them through the mixture.
8. Turn the mixture into a buttered 15 cm (6 in) 1.1 litre (2 pt) souffle dish and bake at 180°C (350°F) mark 4 for 30 - 35 minutes until well risen and golden.
9. Serve at once.
2. Cook 2-3 minutes then gradually stir in the milk.
3. Cook for a further 2-3 minutes.
4. Discard the coarse stems from the watercress and chop the leaves.
5. Beat the egg yolks into the sauce, then stir in the cheese, watercress and chives.
6. Season to taste.
7. Whisk the egg whites stiffly and fold them through the mixture.
8. Turn the mixture into a buttered 15 cm (6 in) 1.1 litre (2 pt) souffle dish and bake at 180°C (350°F) mark 4 for 30 - 35 minutes until well risen and golden.
9. Serve at once.
serving amount
serves 2-3.
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