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| Carrot Souffle #2 Recipe |
Category: Vegetables
Rating:
N/A
Servings: 4
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Ingredients
415 gm (15 ounces) carrot
8 eggs
1 liter (4 cups) chicken soup
30 gm (1 ounce) cream
30 gm (1 ounce) butter
2 lemons
1 salt and pepper to taste
Cooking Directions:
Date: Mon, 26 Feb 96 7:03:38 EST
submitted by: g.thomen@server1.codetel.net.do I Have not try this but I think is a nice variation...
Peel the carrots, wash them, and roughfly cut them and cook them in the chicken soup for 45 minutes. Drain them and reserve 3 Tablespoons of the cooking liquid. Mash the carrots, Seasoning well.
Separate the yolks from the whites. Put the yolks in a bowl with the 3 Tbls. of soup. Beat well and add to the carrot puree. Beat the whites to soft peaks and add them to the carrot cream.
Butter 4 ramekins and fill them with the mixture. Put in a pre-heat oven on medium heat for eight minutes. Cut the lemons and serve them with the souffle.
Eduardo Mueses, From: Santo Domingo, Dominican Republic
DAVE
RECIPEINTERNET LIST SERVER
From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
vegetables
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