Meat Souffle
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Serve immediately, can be served with mushroom sauce.
Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 163. The excerpt below is the record exactly as published.
Meat Souffle. Make one cup of cream sauce, and season with chopped parsley and onion juice. Stir one cup of chopped meat (chicken, fresh tongue, veal, or lamb) into the sauce. When hot, add the beaten yolks of two eggs
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