Cold-Meat Souffle

Name: Cold-Meat Souffle
Yield: 4 servings
Ingredients: J pint of cream sauce; 1 breakfast-cupful of any cold cooked finely-chopped Meat; the well-beaten yolks of two eggs; the whites of the two eggs beaten to a stiff froth; finely-minced parsley

From The encyclopaedia of practical cookery, 1892

Serves 4

Serve hot with mushroom sauce for improvement.

Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 495. The excerpt below is the record exactly as published.

Cold-Meat Souffle.— Put J pint of cream sauce into a basin, and season with a little onion-juice and finely-minced parsley ; mix in 1 breakfast-cupful of any cold cooked finely-chopped Meat, such as veal, lamb, tongue, &c., and put it all into a saucepan over the fire ; when quite hot, add the well-beaten yolks of two eggs, cook for a minute longer, and then put it into a basin to cool. When quite cold, mix in the whites of the two eggs beaten to a stiff froth

Cook this with the app: pantry check, scaling, and the assistant.