Ingredients:

6 Tablespoons butter

1 shallot (or 2 Tablespoons scallions), finely chopped

6 ounces fresh mushrooms, finely chopped

3 Tablespoons flour

Dash cayenne

1/4 teaspoon dry mustard

1/2 teaspoon salt

1/8 teaspoon nutmeg

2 Tablespoons fresh (or 3/4 teaspoon dried) tarragon

1/4 cup dry sherry (or brandy)

3/4 cup milk

1 cup shredded gruyere (or Emmentaler or Swiss) cheese

1/4 cup parsley, chopped

5 eggs, separated and at room temperature

Dash cream of tartar

Preheat oven to 450 degrees. In large saucepan, melt butter, add shallot and mushrooms, and cook until lightly browned. Stir in flour, cayenne, mustard, salt, nutmeg, and tarragon and cook, stirring constantly, until bubbling. Remove from heat and slowly blend in sherry and milk. Return to heat and cook, stirring constantly, until thickened.

Add cheese and parsley and stir until cheese is melted. Remove from heat and beat in egg yolks, one at a time. Heat well-buttered 1-1/2 quart Souffle dish (or four 2-cup individual ramekins) for 5 minutes in oven.

Beat egg whites at high speed with cream of tartar until stiff peaks form and whites remain in bowl when it is tilted to one side. Fold one-half whites into yolk sauce, then fold in remaining whites. Pour into pre-warmed dish and place in oven, immediately lowering oven to 375 degrees. Bake for about 25 minutes in individual ramekins, about 30 minutes for large dish. Serve immediately as souffles fall in a matter of moments.

Serves: 4 -- recipe can be doubled to serve 8

• Cliff Cottage Inn on VirtualCities.com
• Cliff Cottage Inn Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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