Food recipes
Egg Soufflé
Egg Soufflé
Ingredients:
2 tablespoons butter
1 cup cream
2 tablespoons flour
4 eggs
1 cup milk
1 teaspoon salt
Directions:
Few grains cayenne
Cream the butter, add flour, and pour on gradually scalded milk and cream. Cook in double
boiler five minutes, and add yolks of eggs, beaten until thick and lemon−colored. Remove
from
fire, add seasonings, and fold in whites of eggs beaten until stiff and dry. Turn into a buttered
dish, or buttered individual moulds, set in pan of hot water, and bake in a slow oven until
firm.
Egg Soufflé may be served with White Sauce I, highly seasoned with celery salt, paprika, and
onion juice.
52
Egg Timbales
1 tablespoon
Chapter VII − EGGS 123
The 1918 Fanny Farmer Cookbook
butter
1 tablespoon
chopped parsley
Ingredients:
2 tablespoons butter
1 cup cream
2 tablespoons flour
4 eggs
1 cup milk
1 teaspoon salt
Directions:
Few grains cayenne
Cream the butter, add flour, and pour on gradually scalded milk and cream. Cook in double
boiler five minutes, and add yolks of eggs, beaten until thick and lemon−colored. Remove
from
fire, add seasonings, and fold in whites of eggs beaten until stiff and dry. Turn into a buttered
dish, or buttered individual moulds, set in pan of hot water, and bake in a slow oven until
firm.
Egg Soufflé may be served with White Sauce I, highly seasoned with celery salt, paprika, and
onion juice.
52
Egg Timbales
1 tablespoon
Chapter VII − EGGS 123
The 1918 Fanny Farmer Cookbook
butter
1 tablespoon
chopped parsley
Printed from https://recipe.bluelayer.org/recipe/61716/egg-souffl