- 1 1/2 tablespoons [22.5 g] butter
- 3 tablespoons [26.25 g] flour
- 2/3 cup [160 mL] milk
- Pinch Cayenne
- Pinch freshly grated nutmeg
- 1/4 teaspoon [1 mL] dry mustard
- Salt and pepper, to taste
- 2/3 cup [150 g] grated Cheddar cheese
- 3 medium-size egg yolks
- 1/2 cup [125 mL] chopped cooked ham
- 2 tablespoons [30 mL] freshly chopped parsley
- 3 medium-size egg whites
|
- Preheat oven to 375°F [190°C].
- Grease and arrange 4 individual moulds onto a cookies sheet.
- Into a saucepan, melt butter; mix in flour.
- Whip in milk; cook over medium-heat, stirring, until smooth and thick.
- Stir in Cayenne pepper, grated nutmeg, dry mustard, salt and pepper; slightly cool.
- Mix in grated cheese; reserve.
- Into a small bowl, beat egg yolks; pour over cheese mixture.
- Mix in chopped ham and parsley.
- Into a clean bowl, beat egg whites to get soft peaks.
- Beat 1/4th beaten egg whites into cheese mixture.
- Using a large spoon, delicately fold in remaining beaten egg whites.
- Delicately spoon mixture into prepared greased moulds.
- Bake into preheated oven for 30 to 35 minutes, until done.
- Serve immediately.
|
