Ingredients
| 3 tbsp. | all-purpose flour | | 2 tbsp. | light brown sugar | | 2-1/2 tbsp. | melted bacon fat | | 1 cup | milk | | 4 | lg. egg yolks, beaten | | 2 cups | mashed rutabagas | | Salt, to taste | | Pepper, to taste | | 5 | lg. egg whites, stiffly beaten | | Fresh parsley |
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Instructions
Mix together the flour, brown sugar and bacon fat. Gradually stir in the milk and cook over low heat, stirring often until mixtures thickens and becomes smooth. Remove from the heat.
Gradually stir hot sauce into egg yolks. Add mashed rutabagas and seasonings; stir in about 1/4 of stiffly beaten egg whites, then gently fold in the rest. Pour into a well-buttered 1-1/2-quart ring mold. Bake in pre-heated 375°F oven for 30 to 35 minutes. Remove from oven; cover with a towel and let rest for five minutes. Unmold on a heated serving dish. Garnish with parsley.
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