Essence Anchovy
134 cups White Sauce I Salt and paprika Onion juice 34 cup buttered crumbs Cut eggs in eighths lengthwise, add macaroni, white sauce, and seasonings. Arrange in buttered baking dish, cover with buttered crumbs, and bake until crumbs are brown. 2 tablespoons butter 2 tablespoons flour 1 cup milk Egg Soufflé 1 cup cream 4 eggs 1 teaspoon salt Few grains cayenne Cream the butter, add flour, and pour on gradually scalded milk and cream. Cook in double boiler five minutes, and add yolks of eggs, beaten until thick and lemon-colored. Remove from fire, add seasonings, and fold in whites of eggs beaten until stiff and dry. Turn into a buttered dish, or buttered individual moulds, set in pan of hot water, and bake in a slow oven until firm. Egg Soufflé may be served with White Sauce I, highly seasoned with celery salt, paprika, and onion juice.