SC - CURRIED VER DE TERRE AND PEA SOUFFLE-OP
LrdRas at aol.com
LrdRas at aol.com
Mon Mar 20 19:34:48 PST 2000
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.
Ras
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