sf wrote:

>
> > I was intimidated by them until I became more familiar with white sa=
uces
> > and realized that was the basic building block to which you added
> > flavour, egg yolks and beaten eggs.
> >
> > 1. Make a white sauce
> > 2. Use something to flavor it
> > 3. Stir in beaten eggs
> > 4. Fold in beaten egg whites and cook
> >
> That's it in a nutshell!

Yep, and so much easier to deal with if you look at it that way. It also=
makes
it easier to adapt to different ingredients. You just have to figure what=
to do
to get some other ingredients and flavors in there. Not that I don't sti=
ll
fake it with recipes, but before I had the internet to use for recipe
searches,I had to fake a lot of things. One night I had some shrimp, cram=
and
scallops and wanted to try a seafood souffl=E9 like one I had had in a re=
staurant
many years before. I poached the seafood, reduced the cooking stock and =
used
it for the stock in the white sauce, tossed the seafood bits together wit=
h the
sauce and egg yolks, folded in the egg whites and came up with a fantasti=
c
first course.