Veal Souffle

Ingredients

• One pint finely chopped, cooked veal
• 1 pint milk
• 2 tablespoons butter
• 1 heaping tablespoon flour
• 1 teaspoon chopped parsley
• $ teaspoon salt
• 4 saltspoon white pepper
• 1 dessertspoon lemon juice
• 4 eggs

Method

1. 1

   Melt the butter, add flour and stir until smooth, then add heated milk and stir until thickens.

2. 2

   Season and add chopped meat, cook for 2 minutes, then add beaten yolks.

3. 3

   Cool, then fold in beaten egg whites and bake for 20 minutes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 14. The excerpt below is the record exactly as published.

VEAL SOUFFLE.—One pint finely chopped, cooked veal, 1 pint milk, 2 tablespoons butter, 1 heaping tablespoon flour, 1 teaspoon chopped parsley, $ teaspoon salt, 4 saltspoon white pepper, 1 dessertspoon lemon juice, 4 eggs

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