Estelle Parsons' Chocolate Souffle
3 tbsps. butter
2 tbsps. flour
1 cup milk
2 1/2 ozs. unsweetened chocolate, shaved
1/3 cup sugar
Pinch of salt
4 eggs, separated
1. Melt butter, remove from heat; blend in flour stirring over heat until smooth. Gradually add milk stirring until mixture begins to thicken. Add shaved chocolate, sugar and salt; cook over low heat about 5 mins. (or until slightly thickened) stirring constantly.
2. Remove from heat. Cool slightly. Beat egg yolks until thick and lemon-colored. Gradually add chocolate mixture, stirring steadily.
3. Beat egg whites until stiff but not dry. Fold into chocolate mixture. Lightly butter a straight-sided 1 1/2 qt. souffle dish: sprinkle lightly with sugar. Pour chocolate mixture into souffle dish; set dish in pan filled halfway with hot (not boiling) water. Bake in preheated 400 F. oven for 15 minutes; reduce oven temperature to 375 F.; bake about 20 mins. longer (or until crust begins to form on the top). Serve at once with well chilled whipped cream. Serves 4.
Estelle Parsons adds, "For a mocha flavor, substitute 1/2 cup strong coffee for half the amount of milk. Garnish whipped cream with a sprinkling of instant coffee and-or shaved bittersweet chocolate. For a lighter, higher souffle, add one or two extra egg whites."
"To give a top hat effect to the souffle, run the handle of a table knife into the unbaked souffle inserting the knife handle 1 inch into the mixture; make a complete circle with the knife handle staying 1 1/2 inches away from the side of the dish. The souffle rises more in the center as it bakes creating a top hat effect.
Estelle Parsons' Seafood Gumbo
1 tbsp. vegetable oil
1 tbsp. flour
1 cup chopped, while onion
1/2 cup minced parsley
2 qts. hot water
Liquor from 1 pint oysters
Pinch cayenne (or few drops Tabasco)
2 bay leaves
Salt, freshly ground pepper
Good pinch celery salt
1 1/2 lbs. raw shrimp, shelled and deveined
1 pint shucked oysters
1 tbsp. file (available in specialty food shops)
1. In heavy kettle, heat vegetable oil. Blend in flour, stirring constantly until mixture (called roux) is brown. Add chopped onion, parsley, water, liquor from oysters, cayenne (or Tabasco), bay leaves, celery salt, salt and pepper to taste. Cook uncovered 35 mins.
2. Add shrimp, cook 15 mins. longer. Just before serving, add shucked oysters and file. Heat through. Serve in pot in which it is cooked to preserve the natural flavors. Serve with mounds of hot cooked rice. Serves eight.