Vegetable Souffle

Ingredients

• two carrots
• one large boiled potato
• 1 oz. of butter
• a tablespoonful of flour
• a teaspoonful of salt
• a dash of cayenne
• a tablespoonful of chopped parsley
• the yolks of three eggs
• the stiffly frothed whites of four eggs

Method

1. 1

   Steam and sieve carrots and potato.

2. 2

   Mix with butter, flour, salt, cayenne, and parsley.

3. 3

   Beat in egg yolks, then fold in egg whites.

4. 4

   Grease a mould, pour in mixture, sprinkle with breadcrumbs and butter, and bake.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 399. The excerpt below is the record exactly as published.

1 oz. of butter in a stewpan, stir in */z oz. of flour and 1 oz. of sifted sugar; mix well together, add a gill of milk, and stir over the fire with a wooden spoon until it boils and is thick. Take the stewpan off the fire, beat up the yoflcs of three eggs with half a tea- spoonful of extract of vanilla, and stir a little at a time into the paste. 355 Spinach Souffle SOUPS Stock Put a small pinch of salt to the whites of four eggs, whip them as stiff as possible, and stir lightly into the pud- ding, which pour immediately into the prepared mould. Have ready a saucepan with enough boiling water to reach a little way up the tin, which is best placed on a trivet, so that the water cannot touch the paper band. Let the pudding steam very gently for twenty minutes, or until it is firm in the middle and will turn out. Serve with any dainty sauce. Spinach Souffle. — Take half a peck of spinach, pick it over, wash well, drain, and put into a saucepan without water ; sprinkle with salt, and let steam fifteen minutes; take up, chop, and press through a col- ander ; add two table - spoonfuls of cream, the yolks of four eggs, a salt- spoonful of black pepper, and a dash of cayenne, with the beaten whites of five eggs. Butter a souffle-case, and turn the mixture in. Cover the top with grated bread-crumbs and bits of butter, and bake in a hot oven. Serve with egg sauce. Asparagus or green pease may be used in making this souffle, in place of the spinach. Strawberry Souffle. — Sprinkle the berries with sugar ; place on the ice and let it stand several hours. Mean- while put a pint and a half of milk in a double boiler, and when it comes to a boil add two table - spoonfuls of sugar, a pinch of salt, and two beaten eggs ; flavor with vanilla. Set away to cool. Just before serving, whip to a froth half a pint of cream. Pour the custard over the chilled berries, and place the cream on top of the cus- tard. Tomato Souffle. — Take half a pint of tomato pulp that has been rubbed through a sieve, I oz. of butter, 2 ozs. of grated cheese, lYz ozs. of boiled macaroni, I oz. of stale bread-crumbs, and a teaspoonful of made mustard ; mix all together in a saucepan, and stir over the fire until boiling; take from the fire, let cool ; add first the yolks of two eggs, and then the whites of three, with salt and pepper. Turn into a buttered dish, and set into the oven to bake quickly. Dust over with grated Parmesan. Vegetable Souffle. — Scrape, wash, and steam two carrots until tender; take up and rub through a sieve with one large boiled potato; add I oz. of butter, a table-spoonful of flour, mixed until smooth with a little cold milk, a teaspoonful of salt, a dash of cayenne, and a table-spoonful of chopped pars- ley; mix all together in a saucepan over the fire. Beat in the yolks of three eggs ; when cool, add the stiffly frothed whites of four eggs

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