2270—Soufflé de Tomates à la Napolitaine

Prepare one-half pint of very reduced tomato purée, and combine therewith two oz. of grated Parmesan, two tablespoonfuls of very stiff Béchamel sauce, and the yolks of three eggs.

Add the three whites, beaten to a stiff froth, and spread the preparation in layers in a buttered, soufflé timbale; setting upon each layer a litter of freshly-cooked macaroni, cohered with butter and grated Parmesan. Cook like an ordinary soufflé.