Vegetable Souffle Recipe
Ingredients
| 1 c. cooked or canned vegetables | ||
| 1 c. Thick White Sauce | ||
| 1 tablesp. lemon juice | ||
| 2 tablesp. minced onion | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1 Dash | |
| Worcestershire sauce | 1/2 Teaspoon | |
| Eggs | 4 , separated | |
| Cream of tartar | 1/4 Teaspoon | |
Directions
For the vegetables, use peas, string beans, asparagus, carrots, broccoli, mushrooms, etc., or a mixture of vegetables.
Press through a sieve or chop fine before using.
Combine the vegetables, white sauce, lemon juice, onion, salt, pepper, Worcestershire sauce, and beaten egg yolks.
Cool.
Then fold in the egg whites, beaten stiff with the cream of tartar.
Turn into a greased or oiled 1 1/2 qt casserole, and bake in a moderate oven of 325°F for 1 hr.
Press through a sieve or chop fine before using.
Combine the vegetables, white sauce, lemon juice, onion, salt, pepper, Worcestershire sauce, and beaten egg yolks.
Cool.
Then fold in the egg whites, beaten stiff with the cream of tartar.
Turn into a greased or oiled 1 1/2 qt casserole, and bake in a moderate oven of 325°F for 1 hr.
Chef
