By Alma Lach
Peel, slice, and cook 4 carrots in water seasoned with salt, sugar, and butter. When done, drain, purée, and dry off over heat. Add 1 cup puréed carrots to ⅓ of prepared soufflé recipe.
Put between 2 plain layers of soufflé and bake.
© 1974 Alma Lach estate. All rights reserved.