A Fast & Easy Luncheon
for Departing House Guests

- June

Reprinted by permission of the publishers, Lyons & Burford, from
"The Orvis Cookbook" (£19.00). All rights reserved.





This is a very easy, quickly made luncheon, but it is not just fast food. The souffle is rich, velvety, and fla-vorful. The dessert is tart and tangy. They are both unusual in flavor and ease of preparation.

Roquefort Souffle

  • 6 eggs, separated
  • 1 teaspoon Worcestershire sauce
  • 1½ cups Roquefort cheese (or 1 cup Roquefort and ½ cup Gruyere)
  • 11 ounces cream cheese
  • ½ cup whipping cream
  • Salt and freshly ground white pepper

Preheat oven to 375°.
Put everything except the egg whites and the cheeses in a food processor. Run for 10 seconds. Crumble in the Roquefort and add the cream cheese and whipping cream. Run for another 10 seconds.

Butter a 1½ quart souffle dish. Beat the egg whites until stiff. Fold a small amount of the egg whites into the cheese mixture to lighten it, then reverse the process and pour the cheese mixture into the egg whites and fold in carefully.

Bake for 20 to 30 minutes, or until lightly browned and puffed. Serve immediately.

When served, the centre should be soft and runny, the outside edge firm. A true souffle never needs a sauce if it is baked properly. The outside, firm part should be served first and then some of the more liquid centre spooned over it.

Use an assortment of greens for your salad and use the French Dressing recipe {which see}. If you can't buy good French bread in your neighborhood, use crusty, hard French-style rolls that come in a package. The dessert is even easier to make than the souffle.
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Grapefruit Melba

  • 1 pink grapefruit for each 2 people
  • ½ cup red currant jelly for each whole grapefruit
  • ½ cup seedless red raspberry jelly for each whole grapefruit
  • Orange sherbet (1 scoop per person)

Cut the grapefruit in half and loosen the sections with a grapefruit knife. Place a scoop of orange sherbet on top of each grapefruit half and top with the raspberry and currant jelly mixture, which has been melted over low heat.

This is a refreshing and colorful dessert. Even a child can do it. In fact, I do remember doing it as a child.
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