- 4 whole eggs
- 4 tbspns flour
- 3/4 cup Parmesan cheese
- 1 large, very ripe avocado, pureed
- 6 egg whites, beaten stiff
- 1/2 cup water
- 1/4 cup butter
- 1/4 tspn nutmeg
Boil water, butter, and nutmeg in a heavy saucepan until butter is dissolved. Add flour while butter and water are boiling. Mix sharply with wooden spoon until mixture forms a ball.
Add whole eggs one at a time, beating vigorously and blending into smooth paste before adding another. After all eggs have been blended smoothly, add Parmesan cheese, avocado puree, and blend again. All this should be done over a medium fire. Should paste get too hot, remove from heat for a minute or so, stirring constantly.
After cheese has melted, fold in beaten egg whites. Place the mixture in a buttered and floured souffle dish. Bake in 375 degree oven until souffle rises 3 to 4 times its original size. As soon as it reaches this stage, serve with Cheese Sauce.
To make Cheese Sauce, heart 1 cup cream over hot water, add 3 tablespoons Parmesan cheese, and cook until melted.
More "Lost" Recipes from the Brown DerbyClassic Brown Derby Cobb Salad (1937)
Brown Derby Old-Fashioned French Dressing (1959)
(Origin - "The Brown Derby Cookbook - 50th Anniversary Edition, 1926 - 1976." Foreward by Walter Scharfe, President of Brown Derby International Ltd; Hollywood, California.)
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