| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheese/eggs, Londontowne |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Milk |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Cream of Rice |
|
|
Grated Parmesian, optional |
| 1/2 |
c |
Mild cheddar, shredded |
| 3 |
|
Eggs, separated |
| 2 |
tb |
Butter |
INSTRUCTIONS
Combine milk and salt; scald. Sprinkle in Cream of Rice and cook, stirring
constantly, for 1 minute. Remove from heat, cover, and let stand 4
minutes. Add butter and cheese; stir until melted. Beat egg whites until
stiff but not dry. Beat egg yolks until lemon colored. Gradually blend
warm rice mixture into egg yolks. Fold in about 1/3 of beaten egg whites,
then remainder. Pour into an unbuttered, 1-1/2 qt souffle or baking dish,
OR, first lightly butter the souffle dish annd dust with Parmmesian
cheese. Sprinkle top lightly with Parmesian. Baake in preheated 325 degree
oven until puffed and golden brown, about 40 minutes. Serve immediately.
Mrs. William W. LaViolette
From a book of recipes compiled by members and friends of the LONDONTOWN
PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in
restoration and maintenance of the 17th century inn (hint, hint).
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip
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