Egg Souffle

Egg Souffle

Ingredients:
1 c. milk
2 Tb. fat
2 Tb. flour
1/2 tsp. salt
1 Tb. chopped parsley
4 eggs

Directions:
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