- 4 tablespoons finely-minced haricot beans.
- 3 tablespoons minced spinach.
- 2 eggs.
- Pepper and salt.
Mix the haricot beans and spinach (which must have been previously cooked, seasoned, and minced) in a basin, add pepper and salt to taste. Break the eggs, separating the yolks from the whites, beat first the yolks and add them to the mixture, then the whites, which must be beaten till a stiff froth; stir altogether, pour into a well-buttered pie dish, and bake from half to three-quarters of an hour. Remove from pie dish before serving. [Tomato sauce No. 178] may be served with this dish.
[No. 132.]—Lentil Soufflé.
- 1 tablespoon cooked lentils.
- 1 shalot.
- 3 eggs.
- ¼ teaspoon salt.
- ¼ teaspoon pepper.
Mince very finely the lentils and shalot, add pepper and salt, beat the eggs and mix altogether; place in a well-buttered pie-dish, and bake about half an hour. Turn out on to a very hot dish, and serve at once with lentil sauce Nos. [166] or [168].
[No. 133.]—Fresh Green Pea Soufflé.
- ½ pint young peas shelled.
- 2 eggs.
- ¼ teaspoon salt.
- ½ pint water.
- 1 ounce butter.
- A sprig of mint.
Boil the peas in the water with half an ounce of butter, mint, and salt for about half an hour, leaving the saucepan uncovered; when done, remove the mint, and stand the saucepan on one side to cool a little. Well grease a pie dish with the remainder of the butter, stir the yolks of eggs into the peas, beat the whites to a stiff froth, mix altogether, pour into the dish, and bake for about twenty minutes.
[No. 134.]—Petites Soufflé.
- ½ pound cooked sprouts.
- ½ pound mashed potatoes.
- 3 eggs.
- 1 tablespoon flour.
- ½ teaspoon each salt and pepper.
- ½ ounce butter.