Corn & Dried Tomato Soufflé & Shrimp-Onion Relish Recipe – Sunset Magazine

Ingredients

• 1/4 cup (1/8 lb.) butter
• 1/4 cup all-purpose flour
• 1 1/4 cups milk
• 1 teaspoon dried tarragon
• 1/4 teaspoon salt
• 1 cup thawed frozen corn kernels
• 1/3 cup finely chopped dried tomatoes (see notes)
• 1/2 cup grated parmesan cheese
• 8 large eggs, separated
• 1/4 teaspoon cream of tartar
• Shrimp-onion relish (optional)