Souffles a la Tomate

Ingredients

• 1 oz. butter
• 1 oz. flour
• 1 oz. ham
• 1 pint white stock
• 1 gill milk and cream
• 1 small onion stuck with 1 clove
• 6 peppercorns
• 3 whites of eggs
• 1 gill concentrated tomato puree
• a pinch paprika pepper
• salt
• sotijfle cases

Method

1. 1

   Melt the butter in a stewpan, mix the flour with it, and let it cook without taking color.

2. 2

   Boil up the stock with the onion and peppercorns, and reduce to half its original quantity.

3. 3

   Boil up milk and cream together, add to the roux, and strain in the stock carefully.

4. 4

   Cut the ham into small pieces and add.

5. 5

   Stir until it boils, let simmer until well reduced, rub through a fine sieve (remove the ham), add the tomato puree, beat the egg whites to a stiff froth, and add to the mixture with seasoning.

6. 6

   Fill souffle cases three parts full and bake in a moderately heated oven for 10 to 15 minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 408. The excerpt below is the record exactly as published.

ouffles a la To mate. — 1 oz. butter, 1 oz. flour, 1 oz. ham, 1 pint white stock, 1 gill milk and cream, 1 small onion stuck with 1 clove, 6 peppercorns, 3 whites of eggs, 1 gill concentrated tomato puree, a pinch paprika pepper and salt, sotijfle cases

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