Coastal Instructors Course

ChrisE

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As founder and probably sole member of ...

..the Rival 38 souffle makers club.

Cheese souffles are easy, just like this:

Cheese Souffle Recipe

1 cup cheese
3 eggs
1 cup milk
4 tablespoons flour
4 tablespoons butter, or other fat
1/2 teaspoon salt
Pepper

Make a white sauce of milk, flour, fat and seasonings. Add the cheese and beaten egg yolks and stir until the cheese has melted and the yolks are set. Fold in stiffly beaten egg whites. Pour into a buttered dish, or buttered individual molds, and set in a pan of hot water. Bake fifteen minutes in a slow oven (300 degrees F.)(, or until the egg white is set, and serve at once. It begins to fall as soon as removed form oven. The cheese souffle may be baked in ramekin dishes and served as a cheese course for dinner.

Cook then proceeds up, through hatch, to serve in cockpit.

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jimi

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Re: Haute cuisine on the \'haute mer\'

this in fact could be used as an oven to cook bread rolls in ... thus enabling roll tacking with a quick shove!

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dom

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Re: Haute cuisine on the \'haute mer\'

Ahh I had thought of that. I will cunningly put in super sized fiddled in the floor to catch it if it slips.

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dom

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Re: Haute cuisine on the \'haute mer\'

Roll tacking as opposed to crash gybing.

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zefender

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Re: small question of detail

very impressive. But will Dairylea be OK for the cheese? What weight is a cup and will the Admiral's one do, assuming I have one lying about?

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ChrisE

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Re: small question of detail

Admiral's cup will do fine just substitute Ostrich eggs. And for god's sake do yerself a favour and throw that Dairy Lee into the bin along with the Fray Bentos and the fried Mars Bars.

Like the idea of the Aga though, they're good for cooking souffles and can be used as a makeshift anchor in extremis.

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zefender

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Re: Haute cuisine on the \'haute mer\'

Wasn't that an AGA you saw in the channel on the way back from Cherbourg?

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