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Goat Cheese and Walnut Souffles
Coat the bottom and sides of 8 buttered 1/2-cup ramekins with 1 tablespoon of the walnuts and arrange the ramekins in a jelly-roll pan. In a small saucepan, melt the butter over moderately low heat, then whisk in the flour and cook the roux, whisking, for 3 minutes. Add milk in a steady stream, whisking, for 2 minutes or until thick and smooth. Transfer the mixture to a bowl and let it cool slightly. Whisk in the yolks, 1 at a time, then add the goat cheese, thyme, and salt and pepper to taste. Whisk the mixture until it is combined well. In another bowl, beat the egg whites with a pinch of salt until frothy, then add the cream of tartar and beat to a stiff peak stage. Put into ramekins and top with remaining walnuts.
A favorite recipe from Gourmet Magazine, April 1990.
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