Corn Puff |
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1/2 cup boter 1/4 cup meel 1 can (15 oz) cream-style maïs 5 eieren, separated 1 1/2 cup grated cheddar kaas 1/2 cup grated Swiss or Provolone kaas 1/4 theelepel cremor tartare 1/8 theelepel knoflook powder 1/8 theelepel cayenne peper or 1/2 cup groene chili Note: I often saute a finely minced clove of knoflook in the boter instead of using the knoflook powder. (Mary Filmore) |
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BereidingMelt boter and stir in meel. Cook one minute, stirring then stir in melk.Add knoflook and cayenne. Cook to thicken saus. Stir in maïs. Stir in eieren one at a time. Stir in kaas. Whip whites with tartar saus. Stir a fourth of the egg whites into the maïs mixture to lighten it, then fold in the remainder of the whites into the maïs. Spoon gently into a greased deep casserole or souffle dish. Bake at 350 for 1 hour until puffed and golden. |
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