Cauliflower Souffle.

Star (Christchurch), Volume LXVI, Issue 20454, 6 November 1934, Page 10

Cauliflower Souffle.

To-Dau’s Recipe.

Cook a medium cauliflower until tender, and put the white part through a sieve.

To half pint sieved cauliflower add half-pint rich bechamel sauce, flavoured with a little tomato sauce.

Stir well over the fire, adding 2 tablespoons grated cheese. Season with pepper and salt, remove from the fire, and stir in the voiks of 2 eggs which have been well beaten with a little stock or water.

Fold in the stiffly beaten whites of 3 eggs, sprinkle with cheese, and bake in a moderate over for 25 minutes. Bechamel Sauce.

Meat in a small saucepan loz butter, stir in loz flour, mixing thoroughlv. Add half-pint cold milk, or milk and water, and stir constantly until it boils and is quite smooth. Season with salt and pepper.