Meat Souffle

Ingredients

• 1^ cups milk
• 1 tablespoon butter
• 1^ tablespoons flour
• a little onion juice
• y^ teaspoon salt
• pepper
• Xy-z cups chopped meat
• beaten yolks of 2 eggs
• whites of 2 eggs

Method

1. 1

   While cooking, add beaten yolks of 2 eggs, cook 1 minute and set away to cool.

2. 2

   When cool, add beaten whites (stiff).

3. 3

   Bake 20 minutes in buttered pudding dish.

Nutrition per serving

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 259. The excerpt below is the record exactly as published.

MEAT SOUFFLE.— Have 1^ cups milk, 1 tablespoon butter, 1^ tablespoons flour, a little onion juice, y^ teaspoon salt and pepper each; stir \x\ Xy-z cups chopped meat (chicken, lamb, tongue, beef, or any other meat). While cooking, add beaten yolks of 2 eggs, cook 1 minute and set away to cool. When cool, add 'beaten whites (stiff). Bake 20 minutes in buttered pudding dish. — ^Mrs. H. A. Klein, 12 E. 48th St., Chicago, 111. BAKED STEW.— With any left-over meat. Cut meat in pieces, lay in haking-dis'h, slice an onion, add a sprinkling of sage, pepper and salt to taste. Fill dish to top with sliced raw pota- toes. Add gravy or water, and bake in hot oven Xy^ hrs. — Mrs. Elizabeth Marrs, 55 E. 36th St., Chicago, 111. LEFT-OVER STEW.— Take what is left from a roast, cut in small pieces, put in a stewpan and cover with plenty of water, sea- 378 LEFT OVER MEAT son with salt and pepper, and stew from 20 to 30 minutes. Flavor with onion, cut in small pieces, if desired. Toast 2 slices of bread, cut in small squares, and put on platter, thicken the stew with flour, and pour over toast. Serve hot. — ^Mrs. Martin Logan, 2841 South Park Ave., Chicago, 111. SPANISH STEW FOR ODD BITS OF MEAT.— Cut 2 on- ions into small pieces; fry tender (not brown), and add 1 pt. of cold beef or lamb, cut small, a qt. of tomatoes, and salt and pepper to taste. Stew until the tomatoes are thick. — iMrs. C. J. Jefifries, Winnetka, 111. TOAD IN THE HOLE.— ^ lb. -beef, mutton, sausage, or oth- er cold meat, pepper and salt, butter, 1 egg. ]4 lb. flour. % pt. milk. If beef or mutton is used, cut it into pieces about an inch square: if sausage is used, prick them and (boil them 2 or 3 minutes, and remove the skin. Grease a pie dish, put the meat or sausage at the bottom, sprinkle seasoning over it. Make the batter as for pancakes, pour it over the meat and bake in hot oven for ^4 hr. — Mrs. E. C. Hubbard, 3257 South Park Ave., Chicago, 111. HAM TOAST. — Mince cold boiled ham very fine; stir in a pt. of cream or butter, if preferred, add 2 eggs, well beaten. Boil and pour over nicely browned toast. Serve hot. — Mrs. Wm. Hughes, 361 Institute Place, Chicago, 111. TORTILLA OF HAM.— Put 5^ lb. cooked, chopped ham in a pan with 1 tablespoon of butter. Pour in 3 well-beaten eggs, season, and stir for a moment, let the tortilla set, being carefu,! that it does not adhere to the pan. When it is a little brown, turn and brown the other side. — Mrs. C. J. Jeffries, Winnetka, 111. LEFT-OVER MEAT IN WHITE SAUCE.— Make a white sauce of 2 cups milk, 1 tablesp.oon each of butter and flour, 1 tea- spoon salt and 1 saltspoon pepper, add ^ cup stale bread crumbs. Cook .2 minutes, then add 2 cups (chicken, beef, pork, lamb, or mutton, or other meat), chopped fine, yolks of 3 eggs, well beaten, 1 teaspoon chopped parsley, and last of all the whites of 3 eggs

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