1 package frozen broccoli,choped(10oz)
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/4 tsp salt
1/8 tsp ground pepper
3/4 cup milk
1/4 cup dry white wine
1 tsp instant minced onion
1 tsp salt
3 eggs,separated
1/4 tsp cream of tartar
Directions
Cook broccoli as directed on package; drain.
Heat oven to 350'. Butter 1-quart souffle dish. Melt butter over low
heat. Stir in flour, 1/4 teaspoon salt and the pepper. Cook over low
heat, stirring constantly, until smooth and bubbly. Remove from heat.
Stir in milk and wine. Heat to boiling, stirring constantly. Boil and
stir 1 minute. Remove from heat. Stir in onion and 1 teaspoon salt.
Beat egg whites and cream of tartar in large mixer bowl until stiff,
about 5 minutes. Beat egg yolks in small mixer bowl until thick and
lemon colored, about 4 minutes. Stir egg yolks into sauce mixture.
Stir in broccoli.
Stir in 1/4 of the egg whites into the sauce mixture; gently fold into
remaining egg whites. Carefully pour into souffle dish. Set dish in
pan of water (1 inch deep).
Bake until puffed and golden and knife inserted halfway between edge
and center comes out clean, about
60 minutes. Serve immediately.
Servings: 6 servings
Broccoli Puff Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
It is quite feasible to track the history of written cooking instructions way back into ancient history, certainly as far as the Egyptians, and maybe even further. However, these, ancient records were just primitive pictorial recipes for preparing food.
As we move into Roman times around 25BC a man called Apicius created a collection of scripts detailing recipes prepared by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into starters, main course and dessert, a style of dining still practiced today. This early Roman chef describes how the Roman cooks used many spices, including a few that are still present in modern kitchens such as basil, fennel and parsley. During the following few centuries, the rich families of Europe competed to lay on the best banquets, and because of this chefs and their recipe collections were at a premium. Nevertheless, it was during the nineteenth century that haute cuisine and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collating, testing, and recording the recipes that were being prepared for the better households. By the advent of the 1900s, cooking publications are highly popular due to higher levels of literacy, leisure time and having more disposable income. |
We hope you enjoy this Broccoli Puff recipe.
