OCR Text |
Show j Margaret ( &. x.. - Sullavan Cheese Souffle 2 tablespoonfuls flour. J.i teaspoonful salt. ,2 cupful milk. 3 eggs. J,4 teaspoonful paprika. 2 tablespoonfuls butter. J,2 cupful grated cheese. 1 cupful corn (optional). Mix flour with salt and paprika and add to butter, which has been melted. Beat until mixture is smooth. Add milk and grated cheese. Heat to boiling point, then cool slightly. Beat eggs separately, adding yolks to mixture first, then the whites, which must be beaten very stiff. (If corn is used, mix in before adding egg whites. (Pour al into a baking dish and place it in pan of hot water. Bake scant half hour in a moderate oven and serve immediately. When corn is used, the following sauce may be served with the souffle: Two slices onion cooked in two tablespoonfuls butter until brown. Remove from fire and after mixing two tablespoonfuls flour with one-quarter teaspoonful salt and same of pepper, adJ to butter and onion and stir until smooth. Last, add one cupful tomatoes which have been strained. Stir until un-til it comes to a boil and then serve immediately on souffle. Copyright. WNU Service. |