SC - CURRIED VER DE TERRE AND PEA SOUFFLE-OP
Sue Clemenger
mooncat at in-tch.com
Tue Mar 21 14:57:02 PST 2000
The midwestern version wouldn't have Lutheran Binder in it, now would it?
- --Maire
Philip & Susan Troy wrote:
> 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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