Mon 9 Jun 2008
CABBAGE SOUFFLE
Chop a solid white head of cabbage and cook in salted
water until tender. Drain and place in a buttered dish in layers with a
sprinkling of grated cheese between. Mix two tablespoonfuls each of
flour and butter, add one cupful of rich milk, the beaten yolks of two
eggs and a saltspoon of salt and mustard, stir over the fire until it
boils. Then add the stiffly beaten whites of the eggs, pour over the
cabbage and bake for half an hour.
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