Egg Soufflé tablespoons butter
1 cup cream tablespoons flour 4 eggs cup milk
Cream the butter, add flour, and pour on gradually scalded milk and cream. Cook in double boiler five minutes, and add yolks of eggs, beaten until thick and lemon-colored. Remove from fire, add seasonings, and fold in whites of eggs beaten until stiff and dry. Turn into a buttered dish, or buttered individual moulds, set in pan of hot water, and bake in a slow oven until firm.
Egg Soufflé may be served with White Sauce I, highly seasoned with celery salt, paprika, and onion juice.
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