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mushroom souffle

mushroom souffle


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Reference:

homemaker's cook book & guide to nutrition

Prep:

40 minutes

Servings:

4 - 6 servings

Submitted by:

Ohara
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Ingredients

Tapioca, 1/4 cup
Hot milk, 1 1/4 cups
Salt, 1 tsp
Butter, 1 tbsp
Eggs, separated 3 or 4
Mushrooms, whole or chopped, 1 cup

Directions

1.
Add the quick cooking tapioca to the hot milk.
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2.
Add salt. Cook until clear.
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3.
Remove from fire and add 1 tablespoon butter.
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4.
When melted, add hot mixture gradually to 3 egg yolks, well beaten. Add mushrooms and fold in egg whites, stiffly beaten. Poured into buttered baking dish.
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5.
Bake 35 minutes at 300 F. Serve at once.
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6.
Yield: 4 - 6 servings.
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