Thursday, May 26, 2011

Soufflés Moulded

3 ounces cooked Brussels sprouts. 2 ounces mashed potato. 1 ounce boiled rice. ½ teaspoon pepper. 2 eggs. 1 teaspoon salt. 1 ounce butter.

Take the sprouts, potatoes, and rice, and chop them well, then place in a mortar together with the seasonings and pound thoroughly; beat up the eggs, yolks and whites separately, add them to the mixture; stir well, then half fill six dariole moulds, which have been greased with the ounce of butter. Bake for three-quarters of an hour, turn out and serve. Or they may be allowed to cool, then rolled in egg and bread crumbs, and fried in boiling oil a golden brown.

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