Onion Souffle

Ingredients

• Cook 6 medium sized onions
• Add the pulp to i c Thick White Sauce
• Separate the yolks and whites of 3 eggs
• add i T chopped parsley

Method

1. 1

   Cook onions until tender, press through a vegetable press, mix with sauce and beaten yolks, fold in beaten whites, and bake.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 169. The excerpt below is the record exactly as published.

th I T chopped parsley, i t chopped onion; cover the bottom of a small buttered baking dish with % c flaked fish, left from the preceding evening, sprinkle with salt and pepper, and add >4 the sauce; repeat using the same quantity of fish. Cover the top with buttered crumbs and bake in a hot oven until the crumbs are browned. 306 LESSONS IN COOKING Preparing the Meal About 20 m before lunch time prepare the fish a la creme and place in the oven; 5 m before it is done cut the brown bread made in the morning, and place with the butter on the table. Make the tea and serve the lunch. DINNER Saturday Lesson 192 NUT CROQUETTES MASHED POTATOES ONION SOUFFLE WILTED LETTUCE STRAWBERRY SHORTCAKE Nut Croquettes Make i c Thick Sauce (3 T butter, 4 T flour), add to it I T chopped parsley, 2 T lemon juice, i t salt, ^ t pepper, i c ground or chopped nutmeats, 3 T breadcrumbs, and the yolks of 2 eggs, left from the morning's baking. Mix thoroughly, shape, when cold, egg and crumb and fry in deep hot fat to a golden brown in color. Drain on paper. Serve either plain or with White or Tomato Sauce. Onion Souffle Cook 6 medium sized onions until tender, about i h and pass through a vegetable press. Add the pulp to i c Thick White Sauce (4 T flour). Separate the yolks and whites of 3 eggs

Cook this with the app: pantry check, scaling, and the assistant.