Corn Meal Souffle Ring
|Milk||1 1⁄4 Pint|
|Corn meal||6 Ounce|
Put 1 1/4 pints milk, 6 oz. corn meal, 1 teaspoon salt and 1 teaspoon pepper in the top of a double boiler and cook over boiling water until thick, stirring occasionally.
Separate the yolks and white of 3 eggs.
Beat the yolks slightly, add to the corn meal, mix well and add 1 oz. butter.
Beat the whites of the eggs until stiff and fold them into the corn meal mixture.
Pour into a well-greased, floured ring mould.
The ring may now be placed in the refrigerator until ready for use.
To use, place the ring in a pan of hot water.
Place pan in a moderate oven 350°F, Reg 4 and bake for 25 minutes, until set.
Remove from oven and let stand 5 minutes before unmoulding onto a serving dish.
Fill the centre with Chili con Came, keeping it hot and covered with tinfoil until served.