Tomato Souffle

Preparation info
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By Lizzie Black Kander

Published 1903

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  • 1 can tomatoes
  • 1 bay leaf
  • Bit of mace
  • 1


Cook the first six ingredients 20 minutes. Strain and reserve 1 cup of the strained tomato mixture. Melt butter, add flour, and pour in slowly the tomatoes. When smooth, pour this over 3 well beaten egg yolks, and set aside to cool. Beat three whites very stiff and mix gently with tomato sauce, and bak