Post by braided-rug on Jul 23, 2006 11:48:38 GMT 10
Marrow Souffle
5 eggs
250g marrow, peeled and grated
6 tablespoons sour cream
1 teas French mustard
3 tabs flour
salt and pepper
3 tabs milk
1 tab chopped dill
1 tab onion, grated
1 teas lemon juice
Separate eggs and beat yolks into marrow. Add sour cream, mustard, flour, salt and pepper. Add milk slowly, then onion and lemon juice. Fold in stiffly beaten egg whites and pour into oiled souffle dish. Bake in a moderate oven for 40 minutes and serve immediately. Serves 4 as luncheon dish.
From: Gourmet Vegetable Book by Marion Raymond.
5 eggs
250g marrow, peeled and grated
6 tablespoons sour cream
1 teas French mustard
3 tabs flour
salt and pepper
3 tabs milk
1 tab chopped dill
1 tab onion, grated
1 teas lemon juice
Separate eggs and beat yolks into marrow. Add sour cream, mustard, flour, salt and pepper. Add milk slowly, then onion and lemon juice. Fold in stiffly beaten egg whites and pour into oiled souffle dish. Bake in a moderate oven for 40 minutes and serve immediately. Serves 4 as luncheon dish.
From: Gourmet Vegetable Book by Marion Raymond.