Carrot souffl
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter |
| 1 | tablespoon | Flour |
| ⅔ | cup | Milk |
| ½ | teaspoon | Salt |
| 1 | cup | Carrots; grated |
| 3 | Egg; separated, well-beaten | |
| Cayenne | ||
| Mrs. C. P. St. Clair | ||
| Comanche Study Club cookbook | ||
| Comanche, TX, 1927 | ||
Directions
Melt the butter, add the flour and when well mixed, add the milk. Cook until it thickens and then remove from the fire. Add the salt, cayenne, carrots, and the well-beaten yolks. Cool the mixture and add the well-beaten whites by cutting and folding. Pour into a buttered baking dish and bake 20 minutes in a slow (300 F.) oven. Serve at once.
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