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Souffle de Veau
From The new century cookery book, 1901
Serves 2
Serve with supreme or other good white sauce.
Presented as published in 1901. 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 The new century cookery book (1901) by Charles Herman Senn, page 251. The excerpt below is the record exactly as published.
Souffle de Veau ( Veal Souffle).— lib. lean veal, 1 gill bechamel sauce (No. 202), 1 gill double cream, 3 eggs, 2 oz. butter, salt, pepper, grated nutmeg, 1 small truffle, supreme sauce
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