Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Flour |
| 3 tablespoons | Butter |
| 1 cup | Milk |
| 12 ounces | Cooked corn or broccoli, or |
| \N \N | Spinach or artichokes |
| 3 \N | Eggs |
| ½ cup | Mayonnaise |
| 5 \N | Green onions and tops, |
| \N \N | Minced |
| \N \N | Salt and freshly ground |
| \N \N | White pepper to taste |
| \N \N | Curry powder to taste |
| \N \N | (optional) |
Directions Preheat oven to 350 F. To make the white sauce: In a saucepan, melt butter until foamy, sprinkle with flour, and cook and stir for 3 minutes. Gradually add milk, cook and stir until thickened. In a blender or food processor puree vegetable, eggs, mayonnaise, green onions and seasonings, add white sauce. Pour into unbutter 1 quart souffle dish and bake for 1 hr. submitted by marina source San Francisco A la carte