International Styles

Potato Souffle Recipes

Potato Souffle

Into 1 pint of hot, smoothly mashed potato, stir 1 table-spoonful of butter, salt, pepper, and 2 level teaspoonfuls of minced parsley. Add 1/8 of a cupful of hot milk, or sufficient to make the potato very moist. Add the beaten yolks of 4 eggs, beating them in thoroughly; after that add the stiffly beaten whites of the eggs, folding them in quickly. Turn at once into a buttered souffle-pan or deep baking-dish, and bake fifteen or twenty minutes in a moderately hot oven. Serve at once.

Sweet Potato Souffle Recipe

Heat 3 table-spoons butter; when frothy add 3 table-spoons flour; cook a moment, after that add ½ cupful of hot milk and ½ cupful sweet potato pulp; when thick, take out; add 1/3 cupful sugar, pinch salt, cinnamon, yolks of 3 eggs beaten thick; stiff whites; bake; serve with wine sauce.




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