- 3 Tbsp. butter
- 3 level Tbsp. flour
- Cayenne pepper
- 3/4 cup milk
- 2 Tbsp. grated Parmesan cheese
- 1 tsp. dry mustard
- 3 egg yolks
- 1 cup broccoli, cooked al’dente
- 4 beaten egg whites
- Sweet butter
Melt the fat and add flour, salt, cayenne pepper and, when well blended, pour on the milk.
Stir until the mixture thickens; add grated Parmesan cheese, mustard, egg yolks, and broccoli, cooked and strained. Then fold in beaten egg whites.
Grease a souffle dish and pour in the mixture and bake for half an hour in a 400 degree F. oven.
Remove, and put a few curls of sweet butter on top.
- 4 eggs
- Salt and pepper
- 2 Tbsp. cream
- 4 Tbsp. butter
- 1 small chopped onion
- 1 sliced mushroom
- 1/2 cup sliced, cooked shrimps
- 2 medium tomatoes skinned, sliced
- Buttered toast
- 2 Tbsp. grated cheese
Break the eggs in a bowl and mix well with the seasoning and the cream.
Melt the butter in a pan, add the onion and mushrooms, and simmer for 4 to 5 minutes.
Add the shrimps and tomatoes. Shake over the fire for 1 to 2 minutes.
Add the egg mixture. Stir slowly until thick and creamy.
Place squares of buttered toast on a hot dish for serving and place eggs on top. Dust with the grated cheese and serve at once.