No. 125 Cauliflower Soufflé
3 eggs.
8 ounces cooked cauliflower.
½ ounce butter for pie dish.
½ teaspoon salt.
Beat the eggs, the yolks and whites separately, the latter to a stiff froth. Chop the cauliflower very fine, add salt, mix all together thoroughly, turn into a well greased flat pie dish, and bake in a quick oven for about twenty minutes. When done, remove from pie dish, and serve very quickly.