Potato Souffle with Burnt Tomato Sauce
In The Daily Mail Cookery Book it is recommended that this is accompanied by white sauce. I am afraid that, sorry Granny Dot, that does not appeal. So I made a tomato sauce and it was so good that friends coming for dinner next week will be having this as it is like mashed potato made in heaven. Really, it is yum yum yum.
In the words of Granny Dot:
‘Ingredients. – 1 1/2 lbs cooked potatoes; 1 oz. margarine; salt; pepper; 2 tablespoonsful of milk; 2 eggs.
Method. – Rub the potatoes through a sieve. Melt the margarine in a pan, add the potatoes, seasoning, milk and margarine in a pan, add the potatoes, seasoning, milk and the yolks of the eggs. Mix well. Remove from the fire, whip up the white of the eggs to a stiff froth and stir in lightly to the mixture. Put into a greased soufflé mould with a band of buttered paper tied round it. Place in a saucepan with enough boiling water to come half-way up the tin. Place a greased paper on the top. Simmer from 40 minutes to an hour.
To Dish.- Loosen round the edge with knife, turn gently on to a hot dish. Pour white sauce over.
Garnishes.- Garnish with chopped parsley arranged in a pattern over the top, or with the yolk of a hard-boiled egg, rubbed through a sieve.
This mixture can be put into a greased china soufflé dish and baked in a moderate oven 30 minutes, then send to table in the dish….’
(The Daily Mail Cookery Book, 1922, Mrs C.S. Peel)
10oz./283g boiled potato which has been put through a ricer.
1 oz,/28g butter
1 tbsp whole milk
1 egg, separated, white whipped to stiff peak
3 tbsp virgin olive oil
1/2 red onion finely diced
2 cloves garlic,whole
1 tin of chopped tomatoes
50 mls red wine
1. Mix the potato, butter, milk and egg yolk together, being careful to work quickly with the yolk if the potato is very hot so as to avoid its scrambling. Or leave it to cool for 5 minutes before adding the yolk
2. Stir in a tablespoonful of the whipped up egg white before folding in the remainder.
3. Spoon the mixture into buttered ramekins and place them in a pan. Pour boiling water up to half way up the ramekins and simmer for 40 minutes.
4. To make the tomato sauce, put 3 tbsp of olive oil in a pan over a medium heat and add the onion and garlic.
5. Cook until the garlic is pale brown on each side and the onion is a darker brown but not quite burnt.
6. Add a tin of tomatoes and the wine. Simmer for 15 minutes or until thick.
7. Serve on top of the soufflé.