Carrot souffl

Yield: 6 Servings

Measure 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

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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