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Egg Soufflé Ring

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1 tablespoon flour
2 tablespoons butter
3/4 cup milk
4 egg yolks
4 egg whites
pinch salt
pepper (spice)


Make white sauce, not to thick, of flour, butter, and milk. Separate eggs, beat yolks, add white sauce; fold in stiffly beaten whites. Bake 30 minutes in moderate oven. Put waxed paper over ring mold, set in hot water. Serve with creamed mushrooms.

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