Stew the vermicelli in the milk for five minutes, stir in the grated cheese, and allow to cook for another five minutes; add salt, then take the stewpan off the fire. When slightly cooled, break the egg, drop the white into a basin, and the yolk into the stewpan. Whip the white to a stiff froth, add to the mixture, and stir; pour into a buttered pie dish, and bake for about twenty minutes.
SOUFFLÉS
[No. 124.]—Bread Soufflé.
As a Sweet or a Savoury.
- 2 eggs.
- 4 tablespoons bread crumbs.
- ½ ounce butter for dish.
- 3 teaspoons white sugar, or ½ teaspoon salt.
- 1 teaspoon mixed herbs.
Beat the eggs, yolks and whites separately, add the sugar or salt and herbs to the bread crumbs, and stir them well in, first with the yolks and then the whites, which should be beaten to a stiff froth. Pour the mixture into a flat pie dish, well greased, and bake in a moderate oven from twenty to thirty minutes. Turn out, and serve with white sauce sweetened or salted to taste.
[No. 125.]—Cauliflower Soufflé.
- 3 eggs.
- 8 ounces cooked cauliflower.
- ½ ounce butter for pie dish.
- ½ teaspoon salt.
Beat the eggs, the yolks and whites separately, the latter to a stiff froth. Chop the cauliflower very fine, add salt, mix all together thoroughly, turn into a well greased flat pie dish, and bake in a quick oven for about twenty minutes. When done, remove from pie dish, and serve very quickly.