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Carrot
Soufflé
| 3 tablespoons butter
3 tablespoons flour ¼ teaspoon salt 1 cup hot milk 3 eggs, separated 2 cups cooked carrots, mashed Make a white sauce by melting butter, add
flour and salt. Add milk gradually. Cook slowly until thickened, stirring
constantly. Beat egg yolks, add white sauce slowly, then stir in carrots.
Cool, Beat egg whites until stiff and fold in mixture. Pour into greased
casserole or mold, place in pan of hot water and bake in moderate oven
(350° F.) 40 to 50 minutes.
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