Crab Souffle With Green Peppers

3 tablespoon butter
4 tablespoon flour
1 1/4 cup milk or chicken stock
1  salt & pepper to taste
1 cup cleaned crabmeat
1 tablespoon sherry
6 each egg yolks
8 each egg whites
1/8 teaspoon cream of tartar
1  pinch of salt
1/2  green pepper, chopped
1/4 cup parmesan cheese

Simmer green pepper 10 min., drain and immediately add cold water
to pan.  This keeps pepper green and fresh. Melt butter, add flour,
add milk or chicken stock gradually.

Remove pan from heat and add egg yolks, 1 at a time. Add drained
peppers, crabmeat and sherry to sauce. Add salt and pepper to taste.
Beat egg whites with pinch of sald and cream of tartar until stiff.
Fold sauce into egg whites and fill prepared 6-cup souffle dish.

Dust surface of unbaked souffle with Parmesan cheese. Place in
preheated 400 F. oven, reduce heat to 375 F. IMMEDIATELY and bake for
25 min. Serve with Mornay Sauce. A tossed salad and hot French bread
will complete the meal.