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
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.
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