| 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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