 |
| TOMATO SOUFFLÉ |
Ingredients for Tomato Souffle
* 4 eggs
* 1 oz. of Allinson fine wheatmeal
* ¼ lb. of fresh tomatoes or a teacupful of tinned tomato
* 1 oz. of butter
* 1 clove of garlic or 2 shalots
* pepper and salt to taste
How to Cook Tomato Souffle
1. Pulp the tomatoes through a sieve.
2. Rub the garlic round a small saucepan, and melt the butter, in it; or chop up very finely the shalots, and mix them with the butter.
3. When the butter is hot, stir in the wheatmeal, then the tomato pulp.
4. Stir until the mixture is thickened and comes away from the sides of the pan.
5. Proceed as before, stirring in one yolk after the other.
6. Season with pepper and salt.
7. Whip up the whites of the eggs.
8. Stir them with the other ingredients.
9. Pour into a buttered Soufflé pan, and bake for 15 minutes.
* 4 eggs
* 1 oz. of Allinson fine wheatmeal
* ¼ lb. of fresh tomatoes or a teacupful of tinned tomato
* 1 oz. of butter
* 1 clove of garlic or 2 shalots
* pepper and salt to taste
How to Cook Tomato Souffle
1. Pulp the tomatoes through a sieve.
2. Rub the garlic round a small saucepan, and melt the butter, in it; or chop up very finely the shalots, and mix them with the butter.
3. When the butter is hot, stir in the wheatmeal, then the tomato pulp.
4. Stir until the mixture is thickened and comes away from the sides of the pan.
5. Proceed as before, stirring in one yolk after the other.
6. Season with pepper and salt.
7. Whip up the whites of the eggs.
8. Stir them with the other ingredients.
9. Pour into a buttered Soufflé pan, and bake for 15 minutes.
0 comments: