TOMATO SOUFFLÉ
One pound tomatoes, 3 ozs. butter, 1¹⁄₂ ozs. potato flour, 1 oz. onion (scalded and minced), 3 eggs, rather less than ¹⁄₂ pint milk, Parmesan or Gruyère cheese (grated), seasoning, ¹⁄₂ pint celery sauce.
Method.—Slice the tomatoes and cook them with the onion in one ounce of butter until they are tender, then pass them through a sieve. Melt two ounces of butter and stir in the flour, and when smoothly mixed, moisten gradually with the milk, stirring quickly until a very thick sauce is made; turn the latter into a basin, and add the yolks of the eggs, season with salt, pepper, a very little mixed spice, and a large tablespoonful of grated cheese, then stir in half a pint of the tomato pulp (straining off any excess of juice), and lastly the whites of the eggs whisked to a very stiff froth. Put the mixture into a buttered soufflé mould (or basin) without quite filling it; tie a buttered paper over the top and steam steadily (but not rapidly) for from half an hour to forty minutes, when the soufflé should feel firm. Turn it out carefully, surround it with celery sauce, and serve with fried potatoes prepared as follows: Peel some potatoes, cut them into quarters (select the firm, not floury kind), and parboil them in hot salted water, then drain them and turn them on to a floured cloth to dry. Heat plenty of fat in a sauté pan, and when it reaches boiling point put in the potatoes and let them cook until they are a golden brown; drain them from the fat, sprinkle with salt, pepper, and some chopped parsley, and they will be ready to serve.