Pea Soufflé. No. 2.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 30 min Total: 30 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

2 ozs. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
11/2 ozs. fine flour ↝ Flour, 00 [Cereal Grains and Pasta]
11/2 raw yolks of egg ↝ Egg, yolk only, raw [Eggs and omelets]
a tiny dust of cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
a saltspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
not quite 1/2 pt. of cold milk ↝ Milk, NFS [Milk, reduced fat]
3 ozs parmesan cheese ↝ Cheese, parmesan, grated [Dairy and Egg Products]
a pint of green peas that have been passed through a hair sieve ↝ Peas, green, raw [Vegetables and Vegetable Products]
the whites of 3 eggs that have been whipped stiff ↝ Egg, white only, raw [Eggs and omelets]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (3)

Mix 2 ozs. butter, 11/2 ozs. fine flour, 11/2 raw yolks of egg, a tiny dust of cayenne, and a saltspoonful of salt, with not quite 1/2 pt. of cold milk.
Stir over the fire until it boils, then add 3 ozs. parmesan cheese, a pint of green peas that have been passed through a hair sieve, the whites of 3 eggs that have been whipped stiff, with a pinch of salt.
Put all into a buttered soufflé dish and bake in a moderate oven 30 minutes.

Original Text

Peas. No. 2. Pea Soufflé. (Rei-na-charn.)
Mix 2 ozs. butter, 1½ ozs. fine flour, 1½ raw yolks of egg, a tiny dust of cayenne, and a saltspoonful of salt, with not quite ½ pt. of cold milk. Stir over the fire until it boils, then add 3 ozs. parmesan cheese, a pint of green peas that have been passed through a hair sieve, the whites of 3 eggs that have been whipped stiff, with a pinch of salt.
Put all into a buttered soufflé dish and bake in a moderate oven 30 minutes.

Notes

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