VEGETABLE SOUFFLE
TASTY FOR LUNCH. Cut 2 slices of brown or white sandwich bread about 2 inches thick. Remove crusts and cut into four fingers. Bake in a moderate oven until a golden brown. Place in a souffle dish and pour over enough milk or left-over gravy to soak them. Cut ilb peeled onions into thin slices and cook until tender, but not brown, in a little good dripping. Add lib any left-over vegetables, season with pepper and salt,, and cook for a few minutes longer. Spread over prepared rusks, then cover with the following: Mix 2 tablespoons plain flour with a little milk to form a smooth paste, then add remaining milk, using 1 pint altogether, add 2 egg yolks, salt and pepper, and beat well together. Add the whites beaten to a stiff froth and fold in. Pour over vegetables. Sprinkle with 1 tablespoon grated cheese and bake in a moderate oven for | hour.
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https://paperspast.natlib.govt.nz/newspapers/WAITA19410828.2.4.6
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Wairarapa Times-Age, 28 August 1941, Page 2
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156VEGETABLE SOUFFLE Wairarapa Times-Age, 28 August 1941, Page 2
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