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Tomato Souffle Recipe

3/4 pint tomato juice.

3 eggs.

1 shalot.

1/2 teaspoon salt.

1/2 teaspoon pepper.

1/2 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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