Egg Souffle

If a delicate dish for children or invalids is desired, egg souffle will answer the purpose very well. This dish is light in character, but it is high in protein and to most persons is very delightful. It is more attractive if baked in individual baking dishes, but it may be baked in a large baking dish and served directly from the dish. To improve the flavor of egg souffle and make it a more appetizing dish, tomato sauce is often served with it.

EGG SOUFFLE (Sufficient to Serve Eight)

1 c. milk
2 Tb. fat
2 Tb. flour
1/2 tsp. salt
1 Tb. chopped parsley
4 eggs

Heat the milk. Brown the fat in a saucepan, add to it the flour, salt, and parsley, and mix well. Pour in the hot milk, stir constantly until the sauce thickens, and then remove from the fire. Separate the eggs and add the well-beaten yolks to the sauce, stirring rapidly so that the egg will not curd. Beat the whites stiff and fold them carefully into the sauce. Turn into well-greased individual baking dishes until they are about two-thirds full, place in a shallow pan of hot water, and bake until firm when touched with the finger. Serve at once in the dishes in which they are baked, because they shrink when they are allowed to cool.

The tomato sauce that is often served with egg souffle is made as follows:

TOMATO SAUCE

1 1/2 c. strained stewed tomatoes
2 Tb. fat
1/2 tsp. salt
1/8 tsp. pepper
2 Tb. flour

Force enough stewed tomatoes through a sieve to make 1 1/2 cupfuls of strained tomato. Heat the strained tomato and to it add the fat, salt, and pepper. Moisten the flour with a little cold water and add it to the hot tomato. Cook for 5 minutes. Serve over the souffle.