Vegetable soufflé

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (14)
soufflé base
optional flavourings/variations
Instructions (12)
  1. Boil any kind of vegetable till quite soft.
  2. Carefully dry the boiled vegetables in a clean cloth.
  3. Sieve the dried vegetables to make a purée.
  4. To half a pint of purée, add two tablespoonfuls of rich and thick sauce to taste.
  5. Add the yolks of two eggs, with pepper and salt.
  6. At the last, add the whites of the eggs beaten to a very stiff froth.
  7. Pour the mixture into one large, or several small, paper soufflé cases.
  8. Bake in a hot oven for twenty minutes for the large case, or ten to twelve minutes for the small ones.
  9. Serve at once.
Variations
  1. Soufflés may be varied by using different flavourings such as grated Parmesan, coralline pepper, minced parsley or chives.
  2. Alternatively, mix two kinds of vegetables: make a purée with one and stir in the other in cubes or sprays.
  3. Example variation: a purée of tomatoes mixed with broken-up cauliflower, and seasoned with coralline pepper and grated cheese.
Original Text · last edited 4 days ago
Vegetable soufflé.—Almost any kind of vegetable may be made into a soufflé, if boiled till quite soft, carefully dried in a clean cloth, and then sieved; to half a pint (a breakfastcupful) of this purée add two tablespoonfuls of any rich and thick sauce to taste, the yolks of two eggs, with pepper and salt, and at the last the whites of the eggs beaten to a very stiff froth; pour into one large, or several small, paper soufflé cases, and bake in a hot oven for twenty minutes for the large case, or ten to twelve minutes for the small ones, and serve at once. These soufflés may be varied almost indefinitely by using different flavourings; for instance, grated Parmesan, coralline pepper, minced parsley or chives, etc., may be all used, or two kinds of vegetables may be mixed, making a purée with one and stirring in the other in cubes or sprays, according to its nature. Thus a purée of tomatoes mixed with broken-up cauliflower, and seasoned with coralline pepper and grated cheese, makes a very palatable vegetable entremets.
Notes
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