Monday, November 3, 2014

Macaroni Cheese Souffle De Luxe (1936)

  • 1 cupful of uncooked macaroni
  • 1 cupful of sweet cream
  • 1/2 cupful of butter
  • 1 cupful of fresh bread crumbs
  • 1 medium-sized onion, chopped
  • 1/2 green pepper, seeded and chopped
  •  1 tbspn of minced parsley
  • 1/2 cupful of grated cheese
  • 4 eggs, yolks and whites beaten separately
  • Dash of cayenne
  • Salt and pepper to taste
Cook the macaroni until almost tender. Drain. Scald the cream, and add the other ingredients (except parsley), stirring in the beaten egg yolks, then folding in the stiffly beaten egg whites at the last.

Turn into a buttered casserole or ring mold. Set in a pan of hot water, and bake in a moderate oven (350 degrees) for an hour.  

To serve, loosen the edges of the souffle with the point of a knife, invert a large plate over the mold or casserole, turn the whole thing over quickly, and the souffle will drop out of the mold.  Garnish with parsley.  

(Origin - "Sunset's Hostess Handbook" by Genevieve A Callahan, Home Economics Director of Sunset Magazine, 1936.)

You might also enjoy:

Macaroni and Cheese with Wine (1963)

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