Souffles Moulded Recipe

3 ounces cooked Brussels sprouts.

2 ounces mashed potato.

1 ounce boiled rice.

1/2 teaspoon pepper.

2 eggs.

1 teaspoon salt.

1 ounce butter.



Take the sprouts, potatoes, and rice, and chop them well, then place in

a mortar together with the seasonings and pound thoroughly; beat up the

eggs, yolks and whites separately, add them to the mixture; stir well,

then half fill six dariole moulds, which have been greased with the

ounce of butter. Bake for three-quarters of an hour, turn out and serve.

Or they may be allowed to cool, then rolled in egg and bread crumbs, and

fried in boiling oil a golden brown. Serve sauce No. 157 with them.

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