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Tomato
Cheese Soufflé
| 3 tablespoons butter
4 tablespoons flour ½ teaspoon salt 1 cup tomato juice 1 cup of cheese, finely cut dash of cayenne 3 egg yolks, unbeaten 3 egg whites, beaten In a small saucepan, over medium heat,
make a sauce by melting butter, adding the flour and stirring in the tomato
juice and seasonings. Stir until the sauce thickens. When thickened, stir
in the cheese and heat, over low flame until cheese is melted. Remove from
the stove and stir in the unbeaten egg yolks. Fold into beaten egg whites,
pour in buttered casserole and bake in moderate oven (350° F.) for
30 to 45 minutes. Serve immediately.
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