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only-cookware.com

For what? It remains to be seen.  Follow all of the instructions, measure the ingredients exactly.  Failing to do as instructed will yield disastrous results.  You have been warned, but you are also encouraged to step out in faith and give it a try, because when it comes out well, it is a spectacular dish!

(“The Recipe. . .” is Sidey’s Weekend Theme.  Since she didn’t say for what, I decided to continue the mystery.  Have fun!)

You will need the following ingredients, in no particular order, in the amounts listed below them (also in no particular order):

Nutmeg
Butter
Salt
Coarsely grated Gruyere cheese
Dry white wine
Grated Parmesan cheese
Cayenne Pepper
All-purpose flour
Egg yolks
Pepper
Whole Milk
Egg whites
Black Pepper
Finely grated Parmesan cheese

Unspecified amount
1/4 cup
5 tablespoons
Pinch
1-1/4 cups
1/4 cup
6 large
Pinch
1 teaspoon
1/4 teaspoon
1-1/4 cups + 2 Tablespoons
1/4 cup
8 large

Preheat oven to 400°F. Generously butter one 10-cup dish. Sprinkle to coat with Unspecified amount.  Melt 1/4 cup in heavy large saucepan over medium heat. Add 5 tablespoons, a pinch and a pinch. Cook without browning until mixture begins to bubble, whisking constantly, about 1 minute. Gradually whisk in 1-1/4 cups and 1/4 cup. Cook until smooth, thick and beginning to boil, whisking constantly, about 2 minutes. Remove from heat. Mix 6 large, 1 teaspoon and 1/4 teaspoon in small bowl. Add mixture all at once to cooked mixture and whisk quickly to blend. Fold into mixture 1-1/4 cups and 1/4 cup. Using electric mixer, beat 8 large in a large bowl until stiff (the 8 large – not you!) but not dry (definitely not you!). Fold 1/4 of stiff stuff into lukewarm cooked mixture. Fold in what’s left of the beaten 8 large. Transfer mixture to prepared dish. Sprinkle with remaining 2 tablespoons.

Place dish in oven; reduce heat to 375°F. Bake about 40 minutes. Using oven mitts, transfer to platter and serve immediately.  I sure hope you like it!  Let me know how it comes out for you, will you please?

If any of you are actually cooks (you don’t need to be a pro), this recipe will not result in a disaster.  Think about it:  I’ve given you all the information you need to make a wonderful dish!  For those of you who are not cooks, then this might be a challenge, but to make it as it should be is an achievable feat for any of my Gentle Readers.  When you sit down to feast – I hope you will have made, and enjoyed it all enough. . .

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