Tongue Souffle

Ingredients

• i c braized tongue
• i c Thin White Sauce
• ^ c breadcrumbs
• 34 t onion juice
• ^^ t salt
• ^ t paprika
• i T chopped parsley
• ^ t chopped celery
• the beaten yolks of 2 eggs

Method

1. 1

   Grind 1 cup braized tongue.

2. 2

   Make 1 cup Thin White Sauce (1 T flour); when cooked and slightly cooled, add 0.5 cup breadcrumbs, 1 cup ground tongue, 1 teaspoon onion juice, 0.5 teaspoon salt, 0.5 teaspoon paprika, 1 tablespoon chopped parsley, 0.5 teaspoon chopped celery, and the beaten yolks of 2 eggs.

3. 3

   Pour into a buttered baking dish, set in a pan of water, and bake until firm, 20-30 minutes.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 165. The excerpt below is the record exactly as published.

TONGUE SOUFFLE BREAD AND BUTTER JELLY TEA Tongue Souffle Grind i c braized tongue left from the preceding eve- ning. Make i c Thin White Sauce (i T flour) ; when cooked and slightly cooled, add ^ c breadcrumbs, i c ground tongue, 34 t onion juice, ^^ t salt, ^ t paprika, i T chopped parsley, ^ t chopped celery, and the beaten yolks of 2 eggs

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