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Cauliflower And Tomato Souffle

(Vaughan’s Vegetable Cook Book)







Boil cauliflower in salted water until tender, then drain and separate

into tufts. Put in a buttered baking dish a layer of tufts, then a layer

of tomatoes, salt and pepper the tomatoes. Continue these alternate

layers until the dish is full. Make a boiled sauce of two tablespoonfuls

of butter, one and one half-tablespoonfuls of flour, one cup of milk,

and the yolks of two eggs, lastly add three tablespoonfuls of grated

cheese and the beaten whites of the two eggs. Pour into the baking dish

and cover all with a layer of bread crumbs dotted with bits of butter.

Bake one half hour.











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