—— soufflé.—To half a pint of carrot purée
add a dessertspoonful of fine sifted flour, a good
pinch of caster sugar, a little salt, and ½ oz. of fresh
butter; boil till very thick, then work in the well-
beaten yolks of six eggs, beating these well in, now
mix in lightly the stiffly whipped whites, pour it all
into a papered soufflé dish, and bake as usual. As a
matter of fact, any vegetable when reduced to a purée
can be cooked in this way. (Half the above quantities
make a nice dish.)
a well-beaten whole egg, and season to taste with pepper
and salt. Press this all firmly into a well-buttered
basin, and bake ten minutes, then turn it out, and
use either alone or with velouté, béchamel, or white
sauce over and round it, or as a centre for a dish of
cutlets or fillets. If the carrot mixture is pressed into
well-buttered dariol moulds, and baked till firm,
these moulds make a very nice garnish for roast or
stewed meat.