| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter or margarine |
| 3 |
tb |
Flour |
| 1/2 |
c |
Milk or light cream |
| 1/2 |
c |
Turkey stock |
| 4 |
lg |
Eggs, separated |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Rosemary leaves |
| 1/16 |
ts |
Ground black pepper |
| 2 |
c |
Chopped leftover turkey |
| 1 |
ts |
Fresh lemon juice |
|
|
Mushroom Sauce |
|
5 |
ingredients. |
INSTRUCTIONS
Melt butter or margarine in a saucepan. Remove from heat. Blend in flour.
Stir and cook 1/2 minute or until bubbly. Remove from heat and stir in milk
or cream and turkey stock. Stir and cook over low heat until of medium
thickness and of smooth consistency. Beat egg yolks and add. Blend in next
Beat egg whites until they stand in stiff, soft peaks. Carefully fold into
the mixture. Turn into a 1 quart souffle dish or casserole, having only the
bottom buttered. Place in a pan of hot water. Bake in a preheated slow oven
(325F) 1 1/2 hours or until a knife inserted in center comes out clean.
Serve with Mushroom Sauce. Servings: 6
Source: The Spice Cook Book, Avanelle Day And Lillie Stuckey
Sam's Note: Use double rosemary.
Posted to FOODWINE Digest 03 Dec 96
From: Rod Grant <rodgrant@MAGI.COM>
Date: Tue, 3 Dec 1996 22:33:13 -0500
A Message from our Provider:
“Jesus: so far ahead of his time that we’re still no closer to catching up”