Tomato Soufflé

Preparation info
  • 6

    Servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 tablespoons butter
  • 1 garlic clove, finely minced
  • 2 tablespoons

Method

  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