No. 129. Haricot Bean Soufflé

1/2 pound cooked haricot beans. 1 large onion. 1 teaspoon mixed herbs. 1 teaspoon salt.

1/2 ounce butter for dish.

1 tomato.

3 eggs.

1 ditto hard boiled.

Mince the haricot beans (which should be cold and thoroughly dry) very fine. Boil the onion whole until tender, chop and mix with the beans, adding salt and herbs. Prepare a flat pie dish by greasing it well with the butter, and decorate it with the tomato scalded, peeled, and cut in slices, and the hard boiled egg also cut in slices; sprinkle over these a little salt. Then beat up the other three eggs, whites and yolks separately, the former to a stiff froth, thoroughly incorporate the haricot bean mixture with the beaten eggs, pour carefully into the pie dish so as not to disarrange the decorations, and bake in a moderate oven from half to three-quarters of an hour. Turn out and serve quickly.

Note. - This makes a pretty dish if cooked in little moulds.

No. 130. Haricot Soufflé With Bechamel Sauce

1/2 pound soaked haricot beans.

1 tablespoon cream or milk. Whites of 2 eggs.

2 teaspoons of chopped parsley.

1/2 teaspoon salt. 1/2 teaspoon pepper. 1 pint water. Sauce No. 160.

Boil the beans for about two hours, or until they have absorbed all the water; rub them through a wire sieve, add the parsley, salt, pepper, cream and whites of eggs. Mix together, place in a very well buttered pie dish, and bake in a moderate oven for half an hour. When cooked, turn the soufflé out on to a hot dish; pour the sauce over, and serve quickly.

No. 131. Haricot And Spinach Soufflé

4 tablespoons finely-minced haricot beans. 3 tablespoons minced spinach.

2 eggs. Pepper and salt.

Mix the haricot beans and spinach (which must have been previously cooked, seasoned, and minced) in a basin, add pepper and salt to taste. Break the eggs, separating the yolks from the whites, beat first the yolks and add them to the mixture, then the whites, which must be beaten till a stiff froth; stir altogether, pour into a well-buttered pie dish, and bake from half to three-quarters of an hour. Remove from pie dish before serving. Tomato sauce No. 178 may be served with this dish.

No. 132. Lentil Soufflé

1 tablespoon cooked lentils. 1 shalot. 3 eggs.

1/4 teaspoon salt. 1/4 teaspoon pepper.

Mince very finely the lentils and shalot, add pepper and salt, beat the eggs and mix altogether; place in a well-buttered pie-dish, and bake about half an hour. Turn out on to a very hot dish, and serve at once with lentil sauce Nos. 166 or 168.

No. 133. Fresh Green Pea Soufflé

1/2 pint young peas shelled.

2 eggs.

1/4 teaspoon salt.

1/2 pint water. 1 ounce butter. A sprig of mint.

Boil the peas in the water with half an ounce of butter, mint, and salt for about half an hour, leaving the saucepan uncovered; when done, remove the mint, and stand the saucepan on one side to cool a little. Well grease a pie dish with the remainder of the butter, stir the yolks of eggs into the peas, beat the whites to a stiff froth, mix altogether, pour into the dish, and bake for about twenty minutes.

No. 134. Petites Soufflé

1/2 pound cooked sprouts. 1/2 pound mashed potatoes. 3 eggs. 1 tablespoon flour.

1/2 teaspoon each salt and pepper. 1/2 ounce butter.

Mix thoroughly the sprouts, potatoes, flour and seasonings, add the yolks of the eggs, beat the whites to a stiff froth, then add to the other ingredients, and stir all well together. Grease some patty pans, fill with the mixture, and bake in a moderate oven for about twenty minutes.

No. 135. Tomato Soufflé

3/4 pint tomato juice. 3 eggs. 1 shalot.

1/2 teaspoon salt. 1/2 teaspoon pepper. 1/2 ounce butter for dish.

Beat the yolks, and add to them the tomato juice (tinned will do), the shalot finely minced, and the seasonings; have ready a pie dish which has been well greased with the half ounce of butter, then beat the whites of the eggs to a stiff froth, add them to the mixture and stir thoroughly; pour into the pie dish, and bake in a moderate oven for half an hour. Turn out and serve quickly.