| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Meats, Dairy | Dominica | Vegetable | 4 | Servings |
INGREDIENTS
| 415 | g | (15 ounces) carrot |
| 8 | Eggs | |
| 1 | l | (4 cups) chicken soup |
| 30 | g | (1 ounce) cream |
| 30 | g | (1 ounce) butter |
| 2 | Lemons | |
| Salt and pepper to taste |
INSTRUCTIONS
Date: Mon, 26 Feb 96 7:03:38 EST submitted by: g.thomen@server1.codetel.net.do I Have not try this but I think is a nice variation... Peel the carrots, wash them, and roughfly cut them and cook them in the chicken soup for 45 minutes. Drain them and reserve 3 Tablespoons of the cooking liquid. Mash the carrots, Seasoning well. Separate the yolks from the whites. Put the yolks in a bowl with the 3 Tbls. of soup. Beat well and add to the carrot puree. Beat the whites to soft peaks and add them to the carrot cream. Butter 4 ramekins and fill them with the mixture. Put in a pre-heat oven on medium heat for eight minutes. Cut the lemons and serve them with the souffle. Eduardo Mueses, From: Santo Domingo, Dominican Republic DAVE <DAVIDG@CLAM.RUTGERS.EDU> RECIPEINTERNET LIST SERVER From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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