| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | American | Vegetable | 6 | Servings |
INGREDIENTS
| 2 | tb | Butter |
| 1/4 | c | Finely chopped yellow onion |
| 2 | ts | Flour |
| 1/2 | c | Whipping cream |
| 1 1/2 | c | Pureed pumpkin (canned is ok) |
| 1/2 | ts | Salt |
| 1/4 | ts | Fresh ground black pepper |
| 1/4 | ts | Fresh grated nutmeg |
| Cayenne pepper to taste | ||
| 4 | Egg yolks; lightly beaten | |
| 6 | Egg whites at room temperature | |
| 1/4 | ts | Cream of tartar |
INSTRUCTIONS
This lovely dish can be served year-round if you have prepared some pur.ed pumpkin and stored it in your freezer. Otherwise, use canned. People will be impressed with this dish on a cold January evening, as it is rich and warming. Warming is a Colonial term for serious food! In a frying pan, saut. the onion in the butter until transparent. Add the flour and cook until the flour and butter begin to turn a very light golden brown. Using a whisk, add the cream and cook until a thick sauce is obtained. Pour this sauce into a medium-sized mixing bowl and add the remaining ingredients, except the eggs and cream of tartar. Mix well. Then stir in the egg yolks, one at a time. A mixer is great for this. Whip the egg whites along with the cream of tartar and gently fold into the pumpkin mixture. Do not overmix. Place in a buttered 1-1/2 quart souffl. dish and bake in a preheated oven at 350° for about 30 minutes, or until the souffl. begins to expand and brown ever so slightly on top. Serve right away. Serve this as a vegetable course at a light dinner. It is rich enough to stand up against anything! From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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