EGG SOUFFLÉ
(
Sufficient to Serve Eight
)
- 1 c. milk
- 2 Tb. fat
- 2 Tb. flour
- 1/2 tsp. salt
- 1 Tb. chopped parsley
- 4 eggs
Heat the milk. Brown the fat in a saucepan, add to it the flour, salt, and parsley, and mix well. Pour in the hot milk, stir constantly until the sauce thickens, and then remove from the fire. Separate the eggs and add the well-beaten yolks to the sauce, stirring rapidly so that the egg will not curd. Beat the whites stiff and fold them carefully into the sauce. Turn into well-greased individual baking dishes until they are about two-thirds full, place in a shallow pan of hot water, and bake until firm when touched with the finger. Serve at once in the dishes in which they are baked, because they shrink when they are allowed to cool.
72. The tomato sauce that is often served with egg soufflé is made as follows:
TOMATO SAUCE
- 1 1/2 c. strained stewed tomatoes
- 2 Tb. fat
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 2 Tb. flour
Force enough stewed tomatoes through a sieve to make 1 1/2 cupfuls of strained tomato. Heat the strained tomato and to it add the fat, salt, and pepper. Moisten the flour with a little cold water and add it to the hot tomato. Cook for 5 minutes. Serve over the soufflé.