Vegetable Souffle

Cooking Ecuadorean

Ingredients for Vegetable Souffle

• 6 slices bacon, cut in juliennes
• 1 cup fresh breadcrumbs
• 1/2 cup milk
• 3 tablespoons tomato sauce
• 1 cup chicken stock
• 2 tablespoons melted butter
• 1 tablespoon parsley, chopped
• - Salt and pepper
• 2 cups cooked mixed vegetables such as corn, peas, carrots, cauliflower, green beans, and green pepper, all chopped
• 3 eggs, well beaten
• 1/2 tablespoon butter

Preparation of Vegetable Souffle

1. Cook the bacon in a skillet over moderate heat until crisp, and drain on paper towels.

2. Combine the bacon with the breadcrumbs, milk, tomato sauce, chicken stock, melted butter, parsley, and salt and pepper to taste. Fold in the mixed vegetables. Fold in the eggs and pour the mixture into a buttered soufflé dish. Stand the dish in a pan, half-filled with hot water, in a preheated moderate (3509 oven, and cook for 1 hour or until set.