Cooking For 1966 ASPARAGUS SOUFFLE

Press, Volume CV, Issue 31027, 5 April 1966, Page 2

Cooking For 1966 ASPARAGUS SOUFFLE

(By

CELIA TIMMS]

A Lenten dish which is easily and quickly prepared is asparagus souffle. Souffles are frequently regarded with awe by women who are excellent cooks. For some reason the name seems to cause an immediate sense of inadequacy, which is unnecessary. It is an easy dish to prepare and one that gives scope for inventiveness and imagination. If there is any tricky moment in the preparation of this quite dedectable food, it is during serving, which should be done immediately it is cooked. Ingredients: 2 cans of asparagus (approx. 16oz) 2oz butter IJoz flour i pint of milk i pint asparagus liquid 3 eggs 2oz grated cheese Salt and pepper.

Method: Drain asparagus reserving the liquid, and cut into small pieces. Heat butter and stir in flour smoothly. Then add the milk and the asparagus liquid and stir continually until boiling. Simmer for two or three minutes. Separate egg-yolks from whites, beat the yolks lightly and add to the sauce in the pan. Beat well after addition. Then add the cheese, salt and pepper to taste and mix thoroughly. Whip egg-whites until stiff and fold lightly into mixture. Last, add the chopped asparagus very gently so as not to break down the egg whites too much. Pour into a well buttered souffle dish (a dish with straight sides about six inches across and fairly deep) two-thirds filling it, and bake in the middle of a’fairly hot oven (380 deg for 20 to 25 minutes until well risen and brown.