Tomato Soufflé

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 tablespoons butter
  • 1 garlic clove, finely minced
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1 teaspoon salt
  • 1 teaspoon Worcestershire sauce
  • 1 bay leaf
  • 6 tablespoons tomato paste
  • Pinch of sugar (optional)
  • 6 eggs, separated


    1. Preheat oven to moderate (350°F.).

    2. Melt the butter in a saucepan. Add the garlic and cook for one minute. Blend in the flour and add the milk gradually. Cook over low heat, stirring vigorously with a wire whisk, until the sauce is thickened and smooth. Add the salt, Worcestershire, bay leaf, tomato paste and sugar. Cook for five minutes, then remove the bay leaf.

    3. Beat the egg yolks lightly and add a small amount of the hot mixture to the yolks. Combine the egg yolks with the remaining hot mixture. Beat the egg whites until stiff and carefully fold them into the hot mixture.

    4. Pour the soufflé mixture into a three-quart soufflé dish and set the dish in a pan of hot water. Bake for fifty to sixty minutes, until the soufflé is puffed and brown. Serve immediately.