Vegetable Souffle

VEGETABLE SOUFFLE

3/4 cup butter
1 cup cooked vegetables (carrots, turnips or onions)
1 1/4 cups flour
1/2 cup cream rubbed through sieve
3/4 cup stock
3 eggs, yolks and whites

Salt and pepper

Melt butter, add flour and pour in gradually cream and
water. Add vegetables, yolks of eggs beaten till thick and
fold in whites beaten stiff. Add seasonings. Bake slowly in
buttered baking dish.