| 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>
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