TO-DAY'S RECIPE
SUPREME SOUFFLET. 1 tablespoon fat 2 tablespoons flour B teaspoon salt I cup milk 1 cup diced potatoes 1 cup cooked meat B cup asparagus tips (well drained) 3 eggs , . ' Method.—ln a saucepan over low flame, melt the fat, add the flour, salt, and mix carefully. Stir in milk, return to fire, and stir constantly until the mixture thickens. Then add beaten egg yolks, potatoes, meat and asparagus tips, and mix well. When entirely cool add the beaten whites, folding them in lightly. Put this mixture into a greased baking dish, and bake in a slow oven for fifteen minutes, then increase oven heat slightly, and bake thirty minutes longer or until high and wellbrowned. Serve at once in dish in. which it has been baked. This makes about eight portions.
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Bibliographic details
Waipukurau Press, Volume XXIX, Issue 150, 22 June 1934, Page 4
Word Count
133TO-DAY'S RECIPE Waipukurau Press, Volume XXIX, Issue 150, 22 June 1934, Page 4
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