Bacon Souffle

Press, Volume CII, Issue 30103, 10 April 1963, Page 3

Bacon Souffle

A bacon end gathered up on shopping day and stored away in the refrigerator is a treasure, for it will give you inspiration or the base for so many things—-from a steaming pan of pea soup, to this delicious full meal to serve four to six people. Even when you casually toss in half a dozen eggs, it makes quite an inexpensive meal compared with other main meal dishes. It does not need to be a bacon end, you can make this souffle today from the bacon rashers in the cupboard if you wish. Ingredients: 1 bacon end (to yield 1-2 cups when minced) Cold water 2oz butter 1 onion 2 heaped tablespoons flour Pepper 2 tablespoons chopped parsley 6 eggs 1 cup milk

Method: Mince the bacon after cutting away rind and excess fat. Cover with cold water and simmer until quite tender. Finely chop onion. Melt butter in a saucepan and add the onion. Cook gently until the onion is tender but do not brown. Blend in flour, then milk slowly, stirring until thick and smooth and boiling. Add a dash of pepper. Stir in sufficient of the bacon liquor to make a sauce of thick consistency without making it too salt. (This will vary with the saltiness of the bacon, so tasting is the only way. Use more milk in place of liquor if too salt.) Add chopped parsley and the minced bacon and remove from the heat. Beat in six egg yolks and turn into a large deep buttered ovenware dish. Whisk the egg whites very stiffly and fold through lightly but completely. (Fold, do not stir.)

Set the dish in a large pan of hot water and put into the oven pre-heated to 425 deg. Bake one hour, on its own for preference so you do not have to keep opening the door.