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Vegetable Souffle

Western.Chefs's picture
Ingredients
  Vegetables 1 Cup (16 tbs) (cooked or canned)
  Thick white sauce 1 Cup (16 tbs)
  Lemon juice 1 Tablespoon
  Minced onion 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Worcestershire sauce 1⁄2 Teaspoon
  Eggs 4 , separated
  Cream of tartar 1⁄4 Teaspoon
Directions

For the vegetables, use peas, string beans, asparagus, carrots, broccoli, mushrooms, etc., or a mixture of vegetables.
Press through a sieve or chop fine before using.
Combine the vegetables, white sauce, lemon juice, onion, salt, pepper, Worcestershire sauce, and beaten egg yolks.
Cool.
Then fold in the egg whites, beaten stiff with the cream of tartar.
Turn into a greased or oiled 1 1/2 qt casserole, and bake in a moderate oven of 325°F for 1 hr.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Baked
Ingredient: 
Vegetable

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