To improve the flavor of egg souffle and make it a more
appetizing dish, tomato sauce is often served with it.
EGG SOUFFLE
(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 souffle 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 souffle.
[Illustration: FIG. 17]
73. Alpine Eggs.--It is rather unusual to combine cream or cottage
cheese with eggs, so that when this is done, as in the accompanying
recipe, a dish that is out of the ordinary is the result.
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