Adapted from Better Homes & Gardens Vegetable Cook Book 1967
~from Savoring Time in the Kitchen
Makes 4 to 6 servings.
¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
1 cup milk
4 egg yoks
1 cup shredded Cheddar cheese
1 10-oz package frozen Brussels sprouts, cooked, drained, and finely chopped (about 2 cups) May use fresh, cooked Brussels Sprouts, of course - do not overcook
4 egg whites
Preheat oven to 350F
In a very large (at least 3-4 quart or more) sauce pan or pot, over medium-high heat, melt butter until bubbly and then blend in the flour and salt until well combined.
Add the milk all at once and cook quickly till mixture thickens, stirring constantly.
Beat egg yolks till thick and lemon-colored. Blend some of the hot butter mixture into egg yolks to temper them; return the yolk mixure to the pot and stir rapidly to that the eggs do not curdle.
Stir in cheese and finely chopped sprouts. Remove pan from heat.
Beat the egg whites until stiff but not dry and carefully fold into hot mixture. You want to leave as much air as possible in the whites while folding.
Turn the mixture into an ungreased 2-quart soufflé dish.
Bake in 350 degree oven for 40-60 minutes or until knife inserted comes out clean.
Notes: May be made the day before and refrigerated after cooling. Allow to come to room temperature and reheat in a 350 oven, covered with aluminum foil until heated through - about 20 minutes.