Macaroni Souffle Recipe ingredients

To prepare this Macaroni Souffle Recipe, first season a cupful of rich cream sauce with 1 teaspoonful of finely minced parsley, a dash of cayenne or paprika, and a few drops of onion juice, taking care not to use too much of the latter. Add 1 cupful of chopped boiled macaroni, heat to boiling point, and stir in the beaten yolks of 2 eggs. When the eggs have thickened, put the mixture away to cool. Beat the whites of the eggs very stiff and fold them into the cold macaroni, first beating it up lightly with a fork. Pour quickly into the buttered souffle dish, sprinkle lightly with fine bread crumbs, and bake in a hot oven fifteen or twenty minutes. Serve with mushroom or tomato sauce. Like all souffles it must be served the moment it is done.