Pernell Robert's Tuna Souffle
Source of Recipe
hollywoodcookbook.com
List of Ingredients
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce
1 cup milk
1/2 onion, minced or 1/4 cup minced shallots
1/2 cup finely grated Swiss cheese
5 egg yolks
1 can tuna, drained (7 oz. size) packed in water or vegetable oil
1/2 cup minced parsley
1/2 cup sliced and sauteed mushrooms
6 egg whites Recipe
In a 3-quart saucepan over low heat, melt the butter. Stir in flour, salt and tabasco. Remove from heat. Gradually stir in the milk, keeping the mixture smooth. Return to moderate heat and stirring constantly, cook until the sauce thickens and comes to a boil. Remove from heat. Add onion and cheese, whisk beat in the egg yolks 1 at a time. Stir in turn, parsley and mushrooms. Cool for 10 minutes.
Beat the egg whites until they hold stiff, straight peaks when beater is withdrawn slowly. Fold in the tuna mixture.
Turn carefully into an ungreased 2-quart souffle or casserole dish.
Bake at 350 degrees until the top is rounded and brown and toothpick comes out clean, about 45 to 55 minutes.
Serves 4 to 6.
"A souffle needs to be handled gently from the oven. A round casserole dish works best. An addition of 1 cup minced and sauteed spinach (or taro leaves, perhaps?) can be added into the tuna mixture. The souffle gets a little green but looks wonderful on a white plate."
-----Pernell Roberts
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