Sweetbread Souffle

Ingredients

• I T butter
• i T flour
• i c milk or stock
• ^ c bread crumbs
• i c cold cooked sweetbreads
• the yolk of I egg
• }i t salt
• a dash of pepper
• Yz t onion juice
• }4 T chopped pars-
• Yi t celery salt
• the stiffly beaten white of i egg

Method

1. 1

   Melt butter, add flour, then gradually add milk or stock.

2. 2

   Boil for a few minutes, stirring constantly.

3. 3

   Add bread crumbs, sweetbreads, egg yolk, salt, pepper, onion juice, parsley, and celery salt.

4. 4

   Mix well, fold in beaten egg white, place in a buttered dish, and bake in a water bath for 25 minutes or until firm.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 127. The excerpt below is the record exactly as published.

SWEETBREAD SOUFFLE BAKED POTATOES ALMOND ROLLS BLACKBERRY AND CURRANT JAM TEA Sweetbread Souffle Melt I T butter, add i T flour and when well blended add gradually i c milk or stock. Let boil up a few minutes, stirring constantly, then add ^ c bread crumbs, i c cold cooked sweetbreads, chopped fine, the yolk of I egg, }i t salt, a dash of pepper, Yz t onion juice, }4 T chopped pars- ley, and Yi t celery salt. Mix well together, then cut and fold in the stiffly beaten white of i egg

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