TOMATO SOUFFLES
Six tomatoes, whites three eggs, yolk's of two eggs, butter, cayenne pepper, salt and breadcrumbs. Scald tomatoes and peel them. Put through a sieve, rubbingthrough as much pulp as possible. Beat this pulp with the yolks of two eggs, and season with cayenne and salt, and, if liked, a very little sugar to counteract the acid taste. Beat the egg whites to a stiff froth, and fold other mixture in. Have ready buttered souffle cases, fill with mixture, and top with a few breadcrumbs and a small piece of butter. Bake in a moderate oven for 20 minutes. Serve at once. If liked, a little minced ham or cold tongue may be added, making an excellent luncheon dish for a hot day.
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https://paperspast.natlib.govt.nz/newspapers/DOM19351219.2.16.2
Bibliographic details
Dominion, Volume 29, Issue 73, 19 December 1935, Page 4
Word Count
124TOMATO SOUFFLES Dominion, Volume 29, Issue 73, 19 December 1935, Page 4
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