Meat Souffle

Ingredients

• two tablespoonfuls of butter
• one heaping tablespoonful of flour
• two-thirds cup of milk
• the beaten yolks of two eggs
• one cup of chopped meat

Method

1. 1

   Make a smooth white sauce with butter, flour, and milk.

2. 2

   Season with parsley and onion juice.

3. 3

   Add hot sauce to beaten yolks and chopped meat, boil for one minute.

4. 4

   Cool and fold in beaten egg whites.

5. 5

   Bake in a buttered dish for twenty minutes.

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 17. The excerpt below is the record exactly as published.

MEAT SOUFFLE. BY MRS. ORREN C. MOORE. (Wife of Representative from New Hampshire.) jjJAKE a smooth, white sauce with two table- F^^IM spoonfuls of butter, one heaping tablespoon - s£?Sj|ll^?fc ful of flour, and two-thirds cup of milk. Season with chopped parsley and onion juice. While hot add the beaten yolks of two eggs and one cup of chopped meat (chicken, veal, fresh tongue, boiled ham or lamb) and boil one minute. When cool stir in the well-beaten whites of the eggs. Bake in a buttered dish twenty minutes, and serve immediately. If for lunch, serve with mushroom sauco. 84 STATESMEN'S DISHES; VEAL LOAF. BY MES. J. A. PICKLKR. (Wife of Representative from South Dakota.) ?OUR pounds veal chopped very fine at butch - |f er's, one small slice fresh pork, one dozen soda crackers powdered, four eggs. Mix all together and add pepper and salt to taste. Bake in shallow pan two hours. Slice when cold. AND HOW TO COOK THEM. 88 BAKED OMELET. BY MRS. GEO. H. BBICKNEB. (Wife of Representative from Wisconsin.) rOUR eggs beaten separately, one cup of sweet milk, one tablespoon of flour, a little salt; stir the whites in last of all ; turn it into a well-buttered shallow pan and set in the oven about fifteen minutes. Serve immediately. 86 STATESMEN'S DISHES; PUFF OMELET. BY UBS. W. E. 8IM0NDS. (Wife of Representative from Connecticut.) >EAT one cupful of sweet milk, to which add a tablespoonful of corn starch, wet with a little cold milk ; stir well together. When cool add four eggs, whites and yolks beaten sep- arately; the yolks to be added first. Beat well together; salt and pepper to taste. Pour into a buttered dish, and bake in a quick oven. This is a delicious as well as ornamental breakfast dish. /77UL 7f~" O?. Jt<yw7rr^6L AND HOW TO COOK THEM. 87 BOILING EGGS. BY MRS. E. V. BROOKSHIRE. (Wife of Representative from Indiana.} jjUT the eggs in the saucepan and cover with cold water ; set it on the stove, arid when the fS5l^ water boils the eggs are done. WUhb $,(1) . tZsutnrjhJi^lC. 88 STATESMEN'S DISHES; CHICKEN CROQUET. BY MRS. H. C. M'CORMICK. (Wife of Representative from Pennsylvania.) £ALF a pound of cold chicken chopped very fine. Fry a quarter of a grated onion with a tablespoonful of butter

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