Veal Souffle

Name: Veal Souffle
Ingredients: 1 lb. lean veal; 1 gill double cream; 2 ozs. butter; 1 small truffle; 1 gill bechamel sauce; 3 eggs; Salt, pepper and grated nutmeg

From The exhibition cookery book, 1900

Presented as published in 1900. 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 exhibition cookery book (1900) by Expert chef, page 12. The excerpt below is the record exactly as published.

1 lb. lean veal 1 gill double cream 2 ozs. butter 1 small truffle 1 gill bechamel sauce VEAL SOUFFLE. 3 eggs Salt, pepper and grated nut- meg

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