Reference > Farmer's Cookbook > VEGETABLES > Vegetable Soufflé
  Mushrooms under Glass II Curried Vegetables  
CONTENTS · BIBLIOGRAPHIC RECORD

Vegetable Soufflé

1/4 cup butter
1 cup cooked vegetables rubbed through a sieve,—carrots, turnips, or onions
1/4 cup flour
1/3 cup cream
1/3 cup water in which vegetables were cooked
Yolks 3 eggs

Whites 3 eggs
Salt and pepper

Melt butter, add flour, and pour on gradually cream and water; add vegetable, yolks of eggs beaten until thick and lemon colored, and fold in whites of eggs beaten until stiff; then add seasonings. Turn in a buttered baking-dish and bake in a slow oven.


CONTENTS · BIBLIOGRAPHIC RECORD
  Mushrooms under Glass II Curried Vegetables  
 
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