Asparagus And Cabbage Vegetable Souffles

Ingredients

• 1 lb very tender asparagus, cut fine
• 4 egg yolks, well beaten
• 1 tbsp soft butter
• 1/8 tsp salt
• Pinch of pepper
• 4 egg whites, stiffly beaten
• 1 head white cabbage, chopped
• Grated cheese
• 2 tbsp flour
• 2 tbsp butter
• 1 cup rich milk
• 2 egg yolks, beaten
• 1/8 tsp salt
• Mustard to taste
• 2 egg whites, stiffly beaten
• 1/2 cup breadcrumbs
• 1/4 tsp salt
• 1/2 tsp mustard
• Dash of cayenne
• 1 tbsp butter
• 1.5 cups milk
• 2 cups grated cheese
• 3 egg yolks, well beaten
• 4 egg whites, beaten
• 1 cup whipped cream
• 1 pint sweet grated corn (canned)
• 2 egg yolks, well beaten
• 1 pint sweet milk
• 1 tsp salt
• 1.5 tbsp sugar
• 2 egg whites, stiffly beaten
• 2 tbsp butter
• 2 tbsp flour
• 1/4 tsp salt
• 1/4 tsp paprika
• 0.5 cup milk
• 4 oz grated cheese
• 3 egg yolks, beaten
• 3 egg whites, stiffly whipped
• Carrots, boiled and mashed
• Sugar to taste
• Pinch of salt
• 1 tbsp flour
• Butter
• 4 egg yolks, well beaten
• 4 egg whites, stiffly beaten
• 3 cups tomatoes, stewed down
• 6 eggs, whites beaten stiff

Method

1. 1 Prepare vegetables: Boil asparagus or cabbage until tender. Mash carrots. Stew tomatoes until reduced. Drain well.
2. 2 Make base: Mix vegetable with butter, flour, milk, cheese, or corn mixture as specific to the variant. Cook until thickened if required.
3. 3 Add yolks: Stir in beaten egg yolks, salt, pepper, and seasonings to the warm base. Let cool slightly.
4. 4 Fold in whites: Gently fold in stiffly beaten egg whites until just combined.
5. 5 Bake: Pour into buttered ramequins or dish. Bake in a moderate oven (350°F) for 15-40 minutes until puffed and firm. Serve immediately.