Tomato Soufflé Serves 6

Melt butter and blend in flour. Gradually add tomato sauce and cook, stirring constantly, until thickened. Beat yolks thoroughly. Let sauce cool slightly and mix w yolks. Add tomato pulp and season to taste. Beat whites until stiff but not dry and fold gently through tomato mix. Pour into buttered 2 qt. soufflé dish, set into 1″ of water and bake at 375 for 1 hr. Mushrooms make a nice addition.

Butter 3 T
Flour 3 T
Tomato Sauce 0.75 c
Egg Yolks 4
Tomato 1 c chopped, peeled & seeded
Salt
Pepper
Basil
Egg White 5