Thursday, May 26, 2011

Tomato Soufflé

¾ pint tomato juice. 3 eggs. 1 shalot. ½ teaspoon salt. ½ teaspoon pepper. ½ ounce butter for dish.

Beat the yolks, and add to them the tomato juice (tinned will do), the shalot finely minced, and the seasonings; have ready a pie dish which has been well greased with the half ounce of butter, then beat the whites of the eggs to a stiff froth, add them to the mixture and stir thoroughly; pour into the pie dish, and bake in a moderate oven for half an hour. Turn out and serve quickly.

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