Thursday, May 26, 2011

Cauliflower Soufflé

3 eggs. 8 ounces cooked cauliflower. ½ ounce butter for pie dish. ½ teaspoon salt.

Beat the eggs, the yolks and whites separately, the latter to a stiff froth. Chop the cauliflower very fine, add salt, mix all together thoroughly, turn into a well greased flat pie dish, and bake in a quick oven for about twenty minutes. When done, remove from pie dish, and serve very quickly.

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