French Veal Soufflé

Ingredients

• Heat 3 tablespoonfuls of butter
• Mix with 3 tablespoonfuls of flour
• add 1 cup of milk
• add 0.5 cup of minced veal
• some parsley, salt, pepper and nutmeg to taste
• Stir in the yolks of 3 eggs
• Beat the whites to a stiff froth

Method

1. 1

   Heat butter, mix with flour, add milk and let boil.

2. 2

   Add minced veal and seasonings.

3. 3

   Stir in yolks, cool, then fold in beaten whites.

4. 4

   Put in a buttered baking dish and bake for twenty minutes.

5. 5

   Serve at once.

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 3. The excerpt below is the record exactly as published.

French Veal Souffltf. Heat 3 tablespoonfuls of butter. Mix with 3 tablespoonfuls of Hour until smooth ; add I cup of millc ; let boil up. Then add t cup of minced veal, some parsley, salt, pepper and nutmeg to taste. Stir in the yolks of 3 ^gs. Remove from the fire ; let cool. Beat the whites to a stiff froth

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