[No. 126.]—Cauliflower and Potato Soufflé.
- 3 ounces mashed potatoes.
- 3 ounces of the white part of cauliflower.
- ½ ounce butter.
- 3 eggs.
- ½ teaspoon salt.
- ½ teaspoon pepper.
- ½ ounce butter.
Beat the eggs well, whites and yolks separately, then add the potatoes, the cauliflower chopped very fine, and the seasonings. Stir all well together, then fill small patty pans (which have been well greased), and bake in a moderate oven for half an hour. A small knob of butter placed on the top will help to brown them, and any flavouring, such as chopped onion, parsley, or herbs, may be added if liked.
[No. 127.]—Soufflé Garnie.
- ½ pint white sauce.
- 2 tablespoons mashed potatoes.
- 2 ounces bread crumbs.
- 2 eggs.
- ½ ounce butter for dish.
- 1 teaspoon mixed herbs.
- 1 medium-sized onion.
- 1 teaspoon salt.
- ½ teaspoon pepper.
- 1 small carrot for garnish.
Mix together the sauce, potatoes, bread crumbs, herbs, onion chopped very fine, salt and pepper; add the yolks of eggs, and lastly the whites beaten to a stiff froth. Have ready a flat pie dish well greased and ornamented with carrot, which has been boiled and cut in fancy shapes; pour in the mixture, and bake in a moderate oven for one hour.
When done, turn out garnished side up, sprinkle over a few browned bread crumbs, and serve very quickly.