| 1 | Souffle de chou-fleur the fertile plains around lac st. |
| 2 | Jean produces excellent vegetables and supports thriving dairy farms. |
| 3 | A strong cheddar cheese, made at st. |
| 4 | Prime on the west side of the lake and aged up to 4 years, is one of the region"s finest cheeses. |
| 5 | Adele coperman-langevin of st. |
| 6 | Fulhence combines cauliflower from her market garden in her souffle. |
| 7 | Cook cauliflower in boiling, salted water until tender, drain well and mash. |
| 8 | Melt butter in medium saucepan, blend in flour and cook, stirring over medium heat until bubbly; do not let mixture brown. |
| 9 | Meanwhile, bring milk to a boil in another saucepan. |
| 10 | Add hot milk to butter-flour mixture and cook, stirring over medium heat until sauce thickens and is smooth. |
| 11 | Season to taste with salt, pepper and nutmeg. |
| 12 | Remove from heat. |
| 13 | Lightly beat egg yolks and stir into sauce. |
| 14 | Then stir in cheese and cauliflower until smooth. |
| 15 | In a large bowl, beat egg whites until stiff but not dry. |
| 16 | Fold cauliflower mixture gently but thoroughly into beaten egg whites. |
| 17 | Pour into a buttered 2 quart (2 l) souffle dish. |
| 18 | Bake in preheated 350f oven for 30 to 40 minutes, or till puffed, firm and lightly browned. |
| 19 | Serve at once. |
| 20 | Serves: 4-6 |
