Veal Souffle

Name: Veal Souffle
Yield: 3 servings
Ingredients: one-third cup of butter; one-third cup of flour; two cups of scalded milk; one-half cup soft stale bread crumbs; three cups of cold cooked veal; one tablespoon finely chopped parsley; the yolks of three well beaten eggs; the stiffly beaten whites of three eggs

From Delta Gamma cook book, 1922

Serves 3

Presented as published in 1922. 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 Delta Gamma cook book (1922), page 42. The excerpt below is the record exactly as published.

Veal Souffle Melt one-third cup of butter, add one-third cup of flour, stir until well blended, then pour on gradually two cups of scalded milk. Bring to a boil and add one-half cup soft stale bread crumbs, one LUNCHEON DISHES 101 teaspoon salt and one-eighth teaspoon pepper, let simmer two minutes. Remove from fire and add three cups of cold cooked veal, finely chopped, one tablespoon finely chopped parsley and the yolks of three well beaten eggs. Fold in the stiffly beaten whites of three eggs

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