Recipes > Vegetables > Soufflés Moulded

Soufflés Moulded


  • 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 à la petite cuisinière with them.


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New Vegetarian Dishes (1892).

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