No. 124. Bread Souffle

As a Sweet or a Savoury.

2 eggs.

4 tablespoons bread crumbs.

1/2 ounce butter for dish.

3 teaspoons white sugar, or 1/2 teaspoon salt. 1 teaspoon mixed herbs.

Beat the eggs, yolks and whites separately, add the sugar or salt and herbs to the bread crumbs, and stir them well in, first with the yolks and then the whites, which should be beaten to a stiff froth. Pour the mixture into a flat pie dish, well greased, and bake in a moderate oven from twenty to thirty minutes. Turn out, and serve with white sauce sweetened or salted to taste.

No. 125. Cauliflower Soufflé

3 eggs.

8 ounces cooked cauliflower.

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

Beat the eggs, the yolks and whites separately, the latter to a stiff froth. Chop the cauliflower very fine, add salt, mix all together thoroughly, turn into a well greased flat pie dish, and bake in a quick oven for about twenty minutes. When done, remove from pie dish, and serve very quickly.

No. 126. Cauliflower And Potato Soufflé

3 ounces mashed potatoes. 3 ounces of the white part of cauliflower. 1/2 ounce butter.

3 eggs.

1/2 teaspoon salt.

1/2 teaspoon pepper.

Beat the eggs well, whites and yolks separately, then add the potatoes, the cauliflower chopped very fine, and the seasonings. Stir all well together, then fill small patty pans (which have been well greased), and bake in a moderate oven for half an hour. A small knob of butter placed on the top will help to brown them, and any flavouring, such as chopped onion, parsley, or herbs, may be added if liked.

No. 127. Soufflé Garnie

1/2 pint white sauce. 2 tablespoons mashed potatoes. 2 ounces bread crumbs. 2 eggs. 1/2 ounce butter for dish.

1 teaspoon mixed herbs.

1 medium-sized onion.

1 teaspoon salt.

1/2 teaspoon pepper.

1 small carrot for garnish.

Mix together the sauce, potatoes, bread crumbs, herbs, onion chopped very fine, salt and pepper; add the yolks of eggs, and lastly the whites beaten to a stiff froth. Have ready a flat pie dish well greased and ornamented with carrot, which has been boiled and cut in fancy shapes; pour in the mixture, and bake in a moderate oven for one hour.

When done, turn out garnished side up, sprinkle over a few browned bread crumbs, and serve very quickly.

No. 128. SouffléS Moulded

3 ounces cooked Brussels sprouts. 2 ounces mashed potato. 1 ounce boiled rice.

1/2 teaspoon pepper. 2 eggs.

1 teaspoon salt 1 ounce butter.

Take the sprouts, potatoes, and rice, and chop them well, then place in a mortar together with the seasonings and pound thoroughly; beat up the eggs, yolks and whites separately, add them to the mixture; stir well, then half fill six dariole moulds, which have been greased with the ounce of butter. Bake for three-quarters of an hour, turn out and serve. Or they may be allowed to cool, then rolled in egg and bread crumbs, and fried in boiling oil a golden brown. Serve sauce No. 157 with them.