SC - cooking times
Philip & Susan Troy
troy at asan.com
Tue Mar 21 04:35:48 PST 2000
LrdRas at aol.com wrote:
>
> CURRIED VER DE TERRE AND PEA
> SOUFFLE
>
> In a saucepan heat one cup of milk and stir in 1/4 cup
> of grated fresh coconut and 1/2 teaspoon brown sugar.
> Let the mixture cool. In 1/4 cup butter sauce saute
> lightly one small onion, grated. Add one clove of
> chopped garlic and cook. Stir in 1 1/2 teaspoons curry
> powder and gradually add the coconut mixture. Cook
> the entire mixture for about 10 minutes more, then add
> 3 tablespoons flour mix to a paste with milk. Cook five
> more minutes, and allow to cool slightly. In another pan
> beat 4 egg yolks well and add curry sauce gradually
> while stirring. Mix in one cup of drained small cooked
> peas and one cup of prepared ver de terre cut in 1/2
> inch lengths. Fold in 4 stiffly beaten egg whites, and
> season with salt and pepper. Turn mixture into a
> buttered souffle dish and bake souffle in a 375° oven
> for 40 minutes.
> -George H. Lewis, Stockton, Cal.
I dunno, Ras, I don't hold with all this exoticism. This seems a little
too weird for me. I liked the simple, homy warmth of the worm recipes
from St. Paul, Minnesota. Good, American worm cookery, not these foreign fripperies.
I bet it's hard to digest, too. Maybe some Tang with that?
Adamantius
- --
Phil & Susan Troy
troy at asan.com
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