TO-DAY'S RECIPE
GOIiDEN EGG SOUFFIiE
This dish originated with a famous French chef. Wash Jib. of rice and put it in a pan with enough milk to cover, a pinch of salt and the rind of a lemon. Simmer gently until the rice is a soft paste, remove the lemon rind, cool the rice, then beat in, one at a time, the yolks of four eggs. Add more salt, if necessary, and a dash of red pepper. Butter a mould and sprinkle it generously with line brown bread crumbs. Beat the whites stiffly and fold gently into the rice. Half fill the mould and bake in a hot oven about 35 minutes. Turn from the mould and serve at once.
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https://paperspast.natlib.govt.nz/newspapers/SNEWS19280420.2.15
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Shannon News, 20 April 1928, Page 3
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120TO-DAY'S RECIPE Shannon News, 20 April 1928, Page 3
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