MUSHROOM SOUFFLE.
Three or 4 eggs, 6 or 7 mushrooms, about V 2 CU P milk, 1 tablespoon butter, 1 tablespoon flour, seasoning. Make a sauce of the butter, flour and milk. Peel and chop the mushrooms. Beat the yolks and stir them gently the sauce, which must be cooled, stir in the mushrooms, season with pepper and salt; add the well-beaten whites last. Turn into a buttered dish or souffle tin, and bake in a good oven for about 50 minutes and servo at once.
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Bibliographic details
New Zealand Herald, Volume LXVI, Issue 20252, 11 May 1929, Page 6 (Supplement)
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86MUSHROOM SOUFFLE. New Zealand Herald, Volume LXVI, Issue 20252, 11 May 1929, Page 6 (Supplement)
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