Make a white sauce of melted butter, flour and milk.
Beat egg yolks until thick and lemon colored.
Add to the white sauce. Beat the egg whites until stiff, but not dry.
Fold into the white sauce-yolk mixture.
Bake in an ungreased casserole at 325\u00b0, starting with a cold oven, for 1 hour.
Remove immediately for eating or it will collapse.
Serves 4.
Cook and stir ground beef in Dutch oven until brown; drain. Add remaining ingredients except the Egg Dumplings.
Heat to boiling.
Reduce heat.
Prepare Egg Dumplings; drop by level teaspoonfuls into soup.
Simmer, uncovered, until dumplings are firm, about 5 minutes.
ocolate Crepes:
Whisk together egg, sugar and milk until well
nside of a 6 cup souffle mold and sprinkle it with
Put the egg yolks and sugar in a
ith salt and pepper. Transfer souffle base to a large bowl
nd sugar eight 6-ounce souffle dishes, including the rim of
n margarine.
Beat in egg substitute until consistency is smoother
1-1/2-quart souffle dish and wide enough to
an, and top with the egg mixture, which will prevent the
1 1/2 -quart souffle dish by greasing with softened
f necessary.
For the souffle: Butter and flour a 2
25\u00b0F. Grease 6 small souffle dishes. Sprinkle bases and sides
50\u00b0F. Grease 1-quart souffle dish; place on baking pan
rease four 3/4-cup souffle dishes. Sprinkle each with a
e base for your souffle.
Whisk the egg yolks, one at
Grease four 3/4-cup souffle dishes. Sprinkle insides of dishes
. Chill a 2-quart souffle dish or dessert bowl.
br>Butter a 1-quart souffle dish and sprinkle with sugar
elsius Coat 1/2 litre souffle dish with cooking spray and