COOKING FOR ’69 Mushroom Souffle

Press, Volume CIX, Issue 31943, 21 March 1969, Page 3

COOKING FOR ’69 Mushroom Souffle

(By CELIA TIMMS) If you like mushrooms, try this delicious souffle. This recipe will serve four. You will need: 1 lb mushrooms 1} cups milk 1 oz flour 1 oz butter 3 eggs Pepper and salt-

Method: Wash mushrooms, do not peel and retain the stalks. Stew them in the milk until soft then put them through a sieve, first draining off the liquid and reserving it

Blend flour and butter together thoroughly in a bowl and stir in the sieved mushrooms and enough of the liquor to make a puree about the consistency of custard. Add egg yolks one at a time, beating well after each one. Beat the egg whites until stiff but not dry and carefully fold in to puree. Season to taste with pepper and salt and a tiny pinch of nutmeg. Butter a heated souffle dish and half fill it with mixture. Bake at 350 for about 20 minutes.

ONlctrs.—Officers elected by the South New Brighton Red Cross Sub-Centre: Patron, Mjs E. Cague; president, Mrs E. Stringer: vice-presidents, Mesdames F. Gunn, J. Stevens. S. Trist; secretary, Mrs E. E. Malden: assistant secretary, Mrs W. J. McDowall; treasurer, Mrs J. Davis; committee, Mesdames E. Adams, G. Haughey, J. Stockdill, Miss T. Eldridge; junior liaison officer, Mrs X Hall.