Mix thoroughly the sprouts, potatoes, flour and seasonings, add the yolks of the eggs, beat the whites to a stiff froth, then add to the other ingredients, and stir all well together. Grease some patty pans, fill with the mixture, and bake in a moderate oven for about twenty minutes.
[No. 135.]—Tomato Soufflé.
- ¾ pint tomato juice.
- 3 eggs.
- 1 shalot.
- ½ teaspoon salt.
- ½ teaspoon pepper.
- ½ ounce butter for dish.
Beat the yolks, and add to them the tomato juice (tinned will do), the shalot finely minced, and the seasonings; have ready a pie dish which has been well greased with the half ounce of butter, then beat the whites of the eggs to a stiff froth, add them to the mixture and stir thoroughly; pour into the pie dish, and bake in a moderate oven for half an hour. Turn out and serve quickly.
CURRIES.
[No. 136.]—Curried Beetroot and Cucumber.
- 1 cucumber.
- 1 beetroot.
- 2 shalots.
- ½ pint water.
- 1 teaspoon curry powder.
- 2 tablespoons cooked haricot beans.
- 2 ounces butter.
- 1 teaspoon flour.
- 1 teaspoon salt.
- ½ teaspoon pepper.
Slice the cucumber, beetroot and shalots, and fry for ten minutes in the butter; add pepper, salt, curry powder and flour, mix well and add water. Simmer for half an hour, stirring frequently.