Souffle of Cauliflower (Chou-fleur souffle)

Ingredients

• the cauliflower
• one tablespoon butter
• one heaping tablespoon flour
• one cup of the juice that the cauliflower has cooked in
• half cup milk
• the yolks of four eggs

Method

1. 1

   Cook the cauliflower.

2. 2

   Separate the top in nice roses; cut the rest in small dices.

3. 3

   Put one tablespoon butter in a saucepan on the stove, add one heaping tablespoon flour, one cup of the juice that the cauliflower has cooked in, half cup milk, season with pepper and salt, let stand until cold.

4. 4

   When cold, add the yolks of four eggs — beating until smooth; then add the cut-up cauliflower, and, last, the whites of the eggs beaten to a stiff meringue.

5. 5

   Fill the souffle dish that has been well buttered, then stick the roses of the cauliflower in at the top; put in hot water and bake from twenty to twenty-five minutes — uncovered.

6. 6

   Serve as an entree with hollandaise sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 414. The excerpt below is the record exactly as published.

Souffle of Cauliflower ( Chou-fleur souffle) Cook the cauliflower [see recipe: Cauliflower with Butter]. Separate the top in nice roses; cut the rest in small dices. Put one tablespoon butter in a saucepan on the stove, add one heaping tablespoon flour, one cup of the juice that the cauliflower has cooked in, half cup milk, season with pepper and salt, let stand until cold. When cold, add the yolks of four eggs

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