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Potato Souffle

(Vaughan’s Vegetable Cook Book)







Choose large, smooth, handsome, uniform potatoes, allow an extra potato

for any waste. Bake and with a very sharp knife cut them in two

lengthwise. Remove the inside, season with butter, cream, pepper and

salt and fill the potato skins with the mixture; glaze them with the

beaten whites of eggs and over the top spread the whites of eggs beaten

to a stiff froth. Brown in the oven.

Other Recipes


3 Potato Souffle

Bake 4 large potatoes; when soft scoop out the inside and rub through a

fine sieve. Boil an oz. of butter and a quarter of a pint of milk; add

the yolks of three eggs, one by one, beating well together with a wooden

spoon. Beat the whites of the eggs and a pinch of salt in another dish,

mix all together carefully, and bake in a well-greased tin, in a hot

oven until it rises well, and is a pale brown in color. The tin should

be only 1/2 full. If it is desired for a dessert add 15 drops of

vanilla, and sugar to taste.

Other Recipes


Sweet Potato Souffle

Boil some sweet potatoes and ripe chestnuts separately, adding a little

sugar to the water in which the chestnuts are boiled.



Mash all well together and add some cream and butter and beat until

light. Then place for a minute or two in the oven to brown.

Other Recipes


Cauliflower And Potato Souffle

3 ounces mashed potatoes.

3 ounces of the white part of cauliflower.

1/2 ounce butter.

3 eggs.

1/2 teaspoon salt.

1/2 teaspoon pepper.

1/2 ounce butter.



Beat the eggs well, whites and yolks separately, then add the potatoes,

the cauliflower chopped very fine, and the seasonings. Stir all well

together, then fill small patty pans (which have been well greased), and

bake in a moderate oven for half an hour. A small knob of butter placed

on the top will help to brown them, and any flavouring, such as chopped

onion, parsley, or herbs, may be added if liked.









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