Vegetable and Almond Souffle

1/4 cup butter
1/2 cup flour
1 tablespoon sugar
1 teaspoon salt
1-1/2 cups milk
3 cups vegetables, cooked and chopped
1 teaspoon dry mustard
3 eggs, separated
1 cup almonds, sliced
1 cup whipped cream

Preheat oven to 350F. Melt butter; add flour, sugar and mustard, salt and milk. Cook until thick. Stir in vegetables and beaten egg yolks. Fold in whipped egg whites. Pour into well buttered casserole; set in pan of hot water. Bake for 30 minutes. Pour whipped cream over casserole and sprinkle almonds over and Bake for another 15 minutes until brown.

Serves 6.

Return To:

Cajun Country -- New Iberia, Louisiana