Potato Souffle.
Bake 4 large potatoes; when soft scoop out the inside and rub through a
fine sieve. Boil an oz. of butter and a quarter of a pint of milk; add
the yolks of three eggs, one by one, beating well together with a wooden
spoon. Beat the whites of the eggs and a pinch of salt in another dish,
mix all together carefully, and bake in a well-greased tin, in a hot
oven until it rises well, and is a pale brown in color. The tin should
be only ½ full. If it is desired for a dessert add 15 drops of
vanilla, and sugar to taste.
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