- 3 ounces cooked Brussels sprouts.
- 2 ounces mashed potato.
- 1 ounce boiled rice.
- ½ teaspoon pepper.
- 2 eggs.
- 1 teaspoon salt.
- 1 ounce butter.
Take the sprouts, potatoes, and rice, and chop them well, then place in a mortar together with the seasonings and pound thoroughly; beat up the eggs, yolks and whites separately, add them to the mixture; stir well, then half fill six dariole moulds, which have been greased with the ounce of butter. Bake for three-quarters of an hour, turn out and serve. Or they may be allowed to cool, then rolled in egg and bread crumbs, and fried in boiling oil a golden brown. Serve [sauce No. 157] with them.
[No. 129.]—Haricot Bean Soufflé.
- ½ pound cooked haricot beans.
- 1 large onion.
- 1 teaspoon mixed herbs.
- 1 teaspoon salt.
- ½ ounce butter for dish.
- 1 tomato.
- 3 eggs.
- 1 ditto hard boiled.
Mince the haricot beans (which should be cold and thoroughly dry) very fine. Boil the onion whole until tender, chop and mix with the beans, adding salt and herbs. Prepare a flat pie dish by greasing it well with the butter, and decorate it with the tomato scalded, peeled, and cut in slices, and the hard boiled egg also cut in slices; sprinkle over these a little salt. Then beat up the other three eggs, whites and yolks separately, the former to a stiff froth, thoroughly incorporate the haricot bean mixture with the beaten eggs, pour carefully into the pie dish so as not to disarrange the decorations, and bake in a moderate oven from half to three-quarters of an hour. Turn out and serve quickly.
Note.—This makes a pretty dish if cooked in little moulds.
[No. 130.]—Haricot Soufflé with Béchamel Sauce.
- ½ pound soaked haricot beans.
- 1 tablespoon cream or milk.
- Whites of 2 eggs.
- 2 teaspoons of chopped parsley.
- ½ teaspoon salt.
- ½ teaspoon pepper.
- 1 pint water.
- [Sauce No. 160].
Boil the beans for about two hours, or until they have absorbed all the water; rub them through a wire sieve, add the parsley, salt, pepper, cream and whites of eggs. Mix together, place in a very well buttered pie dish, and bake in a moderate oven for half an hour. When cooked, turn the soufflé out on to a hot dish; pour the sauce over, and serve quickly.