Meat Souffle

Ingredients

• two cupfuls of chicken
• one pint of milk
• two tablespoonfuls of butter
• two tablespoonfuls of flour
• one teaspoonful of salt
• one-quarter of a teaspoonful of pepper
• three eggs
• one tablespoonful of chopped parsley
• one-half of a cupful of soft, stale bread crumbs

Method

1. 1

   Make a sauce with milk, butter, flour, and seasonings.

2. 2

   Add bread crumbs, stir, and cook for five minutes.

3. 3

   Remove from heat, add egg yolks, chicken, and parsley.

4. 4

   Whip egg whites to stiff froth, mix lightly, and bake in buttered cases for 15-20 minutes in a slow oven.

Nutrition per serving

As published

This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 10. The excerpt below is the record exactly as published.

of a cupful of chicken broth and four soft shell crabs which have been cleaned and cut in two. Season to taste with celery salt and simmer ten minutes longer. CLAMS 41 CLAM FRITTERS. Both hard and soft clams may be used for fritters with equally good results. In either case they should be rinsed in cold water to remove bits of shell, then be chopped fine. For twenty-five beat two eggs, add one cupful of milk, one pint of flour, one teaspoonful of salt, a dash of pepper, the chopped clams and CLAM FRITTERS. one teaspoonful of baking powder. This batter is thoroughly beaten together, dropped by small spoonfuls into deep, smoking-hot fat and cooked until well browned, then drained on unglazed paper. Where the clam liquor is not needed for other purposes it may be substituted for the milk and thus intensify the flavor. CLAMS SAUTED AND CREAMED. Chop fine two strings of soft shell clams after washing them. Melt one large tablespoonful of butter in a frying-pan, add the clams and stir frequently until they are nicely browned. Keep well broken with a spoon. When browned dredge over them one heaping tablespoonful of butter and stir again until it is absorbed and browned then add gradually one cupful of milk, stirring until it is smooth and thick. Season well with salt and pepper, simmer for five minutes and serve on toast or crisped crackers. 42 TABLE TALK'S ILLUSTRATED COOK BOOK OYSTER KROMESKIES. Scald twenty-five large oysters in their own liquor. Put the oysters through the food chopper, mix with them one-half of a cupful of the strained liquor and heat to the scalding point. Add one-half of a cupful of scalded cream, three mushrooms chopped fine, one cupful of finely chopped, cooked chicken (white meat) or veal, and one tablespoonful of butter. Rub to a smooth paste with two tablespoonful s of flour. Stir gently but continuously OYSTER KROMESKIES. until the mixture is thick, then add ten drops of onion juice, salt and pepper to taste, the beaten yolks of two eggs and one tablespoonful of chopped parsley. Stir for a moment, then turn out on a buttered platter and set away until cold and firm. Cut some fat bacon into slices of paper-like thinness. Mold small spoonfuls of the cold mixture into cylinders less than one inch thick and twice as long. Roll each in a slice of the bacon, fasten with a wooden toothpick, dip into fritter batter and fry in smoking-hot fat. Garnish this dish with parsley. OYSTERS A LA CREOLE. Melt two tablespoonfuls of butter, add one slice onion and cook until pale brown. Add one teaspoonful of flour; stir until brown, then add one cupful of stewed tomatoes. When thickened, add one pint of drained oysters and cook until the edges have curled. Add one drop of Tabasco pepper sauce, one-half teaspoonful of salt and one tablespoonful of chopped parsley and serve on toast. OYSTERS 43 FRIED OYSTERS To be of the same crispness as those served at first-class restaurants oysters should be carefully washed, drained and dried and should not be crumbed until just before frying. Dip each into slightly beaten egg and roll FRIED OYSTERS. in fine dried bread crumbs— cracker crumbs will soften and grease soak more readily. Have ready a deep kettle half filled with smoking-hot fat. Into this plunge a few of the prepared oysters at a time and after each frying be sure that the fat is smoking-hot again before putting in the next lot. Drain for a moment on unglazed paper and serve at once on a hot dish. OYSTER TODDLE. This is a seashore dish and is really a kind of chowder. Dice one-quarter of a pound of fat salt pork and cook slowly until well tried out. Add one pint of sliced raw potatoes, cover and cook in the fat until tender. Pour in one pint of hot milk and cook for five minutes ; thicken with one tablespoonful of flour rubbed into half as much butter. Add one pint and a half of washed oysters, salt and pepper to taste and take from the fire as soon as the oysters ruffle. Serve with broken hard tack or crackers. 44 TABLE TALK'S ILLUSTRATED COOK BOOK VOL-AU-VENT. SWEETBREADS IN VOL-AU-VENT. When making puff paste for pies prepare an extra quantity. Carefully roll out a portion in a sheet and fit it over the exterior of an upturned ov^l mold. From a second sheet cut out a piece the proper size to cover the top of this mold when reversed, making several slashes in the center. From the trimmings make a rose and several leaves or any fancy shapes desired. Lay th^se with the cover on a flat pan. Stand the mold on another pan. Chill all thoroughly, then bake in a quick oven. When done, reverse and carefully withdraw the mold from the pastry shell. Fill with sweetbreads diced and mixed with a thick cream sauce. MOCK PATE DE FOIE GRAS. Take a large calf's liver, wipe it with a damp cloth, and lard the top well with larding pork. Put it in a saucepan, add one onion, chopped, one-half of a bay leaf, one blade of mace, one dozen peppercorns, four cloves. Pour ENTREES 45 over sufficient stock to cover and simmer for three and a half hours. Cut the liver in thin slices, arrange in a deep dish and strain the liquor over all, put in a cool place over night. Next day drain the liver and pound to a paste, adding from time to time a little melted butter (in melting pour off the clear butter and do not use the curd), in all about one cupful of butter will be needed. Add one teaspoonful of salt, one quarter of a teaspoonful of pepper and a dash of cayenne. The paste should be soft and smooth. Pack it into small tumblers MEAT SOUFFLE IN CASES. or pots, cover the top with a half-inch layer of melted butter or lard and set away in a cool place. It will keep two or three weeks. MEAT SOUFFLE. From the remains of a chicken there can be evolved a souffle. Strip all meat from the carcass, chop fine and measure it. For two cupfuls allow one pint of milk, two tablespoonfuls of butter, two tablespoonfuls of flour, one teaspoonful of salt, one-quarter of a teaspoonful of pepper, three eggs, one tablespoonful of chopped parsley and one-half of a cupful of soft, stale bread crumbs

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