Meat Souffle

Ingredients

• Melt two tablespoons butter
• add two tablespoons of flour
• half a teaspoon of salt
• two dashes of white pepper
• one pint of milk
• half a cup of stale bread crumbs
• one tablespoon chopped parsley
• half a teaspoon onion juice
• three eggs

Method

1. 1

   Melt butter, add flour, salt, and pepper, then gradually add milk, stirring steadily.

2. 2

   When boiling, stir in bread crumbs, parsley, and chopped meat.

3. 3

   Remove from fire, stir in yolks of eggs, and fold in beaten egg whites.

4. 4

   Pour into a buttered dish and bake in hot water for about twenty-five minutes.

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 9. The excerpt below is the record exactly as published.

1 tablespoon chopped parsley ; little lemon juice. Make a thick white sauce as above. When cold, add the salmon meat picked in small pieces, seasoned with parsley and lemon juice. Form in any shape desired, roll in bread crumbs and fry ~Any_ cold white meat or fish may be used in place of the salmon. Irish Potatoes with Croquettes.—Cold mashed potatoes may be used with ground cold meat or fish in place of the thick white sauce for croquettes. Season to taste. oo i : wo FF | Naan ee? } f TY te Athena —s aa al 20 THE RALEIGH COOK BOOK. Surprise Balls.—2 cups mashed potatoes; 2 tablespoons butter; 14 teaspoon salt; yolk 1 egg. Roll into balls, place in a buttered tin, put a small piece of butter on each and bake, or roll in egg and crumbs and fry. These may be varied by hollowing the ball, filling with cold chopped meat or cooked green peas. Season, cover the end and bake. Esealloped Meats in Ramekins.—Cold cooked pork, veal, fish, oys- ters or fowl may be chopped fine and served in ramekins or patty- shells. Layers of grated bread crumbs alternate with the meat, and bits of butter and seasoning are added. The bread crumbs and but- ter are on top. Place in the oven and bake quickly. Creamed Meats in Ramekins.—Any cold cooked meats, chopped fine and mixed with white sauce, can be used as a filling for rame- kins or patty shells. Season to taste, cover with grated bread crumbs and brown. Creamed vegetables can be prepared and served in the same manner. Patties or Shells.—Roll out a nice puff paste thin; cut out with a elass or cooky cutter, and with a smaller glass or cutter cut out the center of two out of three; lay the two rings on the third and bake immediately. Shells may also be made by lining patty-pans wit nice pastry and baking quickly. These shells may be used in serving in the place of ramekins, and can be filled with escalloped meais, creamed meats, creamed vegetables, green peas, ete. The shells should be heated and the meat or filling hot when put into them. Put in the stove; the bread crumbs, when used on top, will brown in a few minutes. d Sweet fillings can also be used, and even a little custard or jelly, covered with meringue and slightly browned, makes a dainty sweet. SOUFFLES. Meat Souffle—An appetizing way to utilize cold meat. Melt two tablespoons butter in a saucepan, add two tablespoons of flour, half a teaspoon of salt, two dashes of white pepper, and gradually one pint of milk, stirring steadily. When boiling, after milk has been added, stir in half a cup of stale bread crumbs, one tablespoon chop- ped parsiey, and half a teaspoon onion juice. Remove from fire and stir in one pint of cold meat chopped fine and the yolks of three ezes well beaten. Then fold in the whites of three eggs

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