No. 135 Tomato Soufflé
¾ pint tomato juice.
3 eggs.
1 shalot.
½ teaspoon salt.
½ teaspoon pepper.
½ ounce butter for dish.
Beat the yolks, and add to them the tomato juice (tinned will do), the shalot finely minced, and the seasonings; have ready a pie dish which has been well greased with the half ounce of butter, then beat the whites of the eggs to a stiff froth, add them to the mixture and stir thoroughly; pour into the pie dish, and bake in a moderate oven for half an hour. Turn out and serve quickly.