4 Tbl. Butter ¼ C. flour ½ teas salt 1 C. milk ½ c. (2 oz. ) cheddar cheese shredded ½ c. ( 2 oz) Blue cheese crumbled 4 eggs 10 oz. Brussel Sprouts, cooked drained and finely chopped
Melt butter in saucepan, blend in flour and salt to make roux. Add milk all at once, cook quickly until thick and bubbly. Stir in cheeses until melted. Remove from heat. Beat egg yolks until thick and lemony (lighter yellow). Slowly stir cheese mixture into yolks. Stir in brussel sprouts and cool slightly. Beat egg whites until stiff peaks form. Fold whites into hot mixture. Pour into ungreased 1 ½ qt. Soufflé dish Bake 350 degrees for 45- 50 min.