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Souffle, Carrot

Make a thick puree of carrots, but instead of broth use water, in which put a little sugar, half a table-spoonful of flour, a little salt, and a good bit of butter; let all this boil till very thick, then add the yolks of four eggs, and mix all well together. The moment you are ready to send up, beat the whites of the eggs, which throw in with the rest, and put into the oven for a proper time in the vessel which you wish to use. This souffl is not in great favour, but it is good.