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
• grated nutmeg
• Supreme sauce

Method

1. 1

   Free the meat from skin and gristle, cut it small, and pound until smooth.

2. 2

   Gradually add butter, yolks of eggs, and cold sauce; season with salt, pepper, and nutmeg.

3. 3

   Whisk egg whites to a froth, mix with cream, and fold into the mixture.

4. 4

   Decorate a buttered mold with sliced truffles, fill with the mixture, and steam for about an hour.

5. 5

   Unmold and serve with sauce.

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 gill double cream 2 ozs. butter 1 small truffle 1 gill bechamel sauce VEAL SOUFFLE. 3 eggs Salt, pepper and grated nut- meg Supreme sauce Free the meat from all skin and gristle, cut it up very small, and pound in a mortar till quite smooth; add gradually the butter, the yolks of three eggs and white of one egg, also the sauce (cold) ; season to taste with pepper, salt, and a little grated nutmeg. Whisk the two remaining whites of eggs to a stiff froth ; beat up the cream a little, and mix both carefully into the force-meat. Decorate the bottom of a well-buttered timbale or plain charlotte mould with sliced truffles, or sprinkle wdth finely chopped truffle; three parts fill it wfith the preparation; steam gently for about an hour. Unmould and serve with supreme or other good white sauce. 57. CHICKEN SOUFFLE. Proceed in exactly the same manner as indicated in the foregoing recipe, using the same quantity of chicken instead of veal, or, if desired, the weight can be made up with a small quantity of veal. The carcase and trimmings of the chicken should be used for stock to make the white sauce. THE EXHIBITION COOKERY BOOK. 33 58. VEAL OLIVES. 1 lb. lean veal (cushion or fillet) 1 oz. finely-chopped beef suot Chopped parsley Lemon rind 1 egg Brown sauce 2 tablespooni'uls crumbs 2 oz. butter Mixed herbs Nutmegr Salt and pepper 5 glass sherry of bread- Cut the meat into slices, beat them out by means of a wetted cutlet bat, and pare each slice. Mince the trimmings of the meat finely, omitting any skin or sinews. Mix this with the suet, butter, and breadcrumbs, add some chopped parsley, grated lemon rind, and half a teaspoonful of mixed herbs. Season with salt, pepper, and grated nutmeg, and mix with egg previously beaten, taking only enough to moisten the mixture. Spread each slice with the prej)ared stuffing, roll up, and tie with string. Range them in a stew-pan containing a little dripping or butter, and fry a light colour; pour off the fat, add about f pint brown sauce and the sherry, and stew gently for about an hour or longer, until the meat is quite tender. To serve, remove the string, dress the olives on a bed of spinach or mashed potatoes, and strain the .sauce round the base of the dish. Beef olives are made in exactly the same manner. 59. VEAL FILLETS A LA VICTORIA. About 3 lbs. cushion or kernel of veal 3 or 4 slices of bacon 1 small bouquet of herbs i gill white wine 1 gill white stock i pint well-reduced bechamel sauce 6 preserved mushrooms Clarified butter or dripping for frying 1 carrot 1 tiunip 1 onion 1 oz. butter Pepper and salt 1 egg Breadcrumbs THE EXimUTlOX COOKElfV ]{()OK. Trim the meat, free it from skin and sinews ; line a braising-pan with slices of bacon; clean the vegetables and cut them into slices ; put them with the bouquet of herbs in the pan, place the meat upon it, put the Irutter on top, and fry over a sharp fire, turning the meat frequently until it acquires a nice golden brown colour; then moisten with the wine and stock, covered with butter paper, and cook in the oven for about three quarters of an hour; baste frequently. When done, take up the meat and let it cool ; cut it into slices half an inch thick. Chop the mushrooms, and mix them with the white sauce. INIask each slice of veal thickly with this sauce. As soon a.s the sauce has set, dip each slice into beaten egg, and cover well with breadcrumbs. Fry the crumbed slices in a saute- pan containing clarified butter or dripping, cook them a light brown colour. Drain and dish up in a circle on a hot ,dish, the centre of which may be filled Avith a ragout of mushrooms and truffles, spinach, or green peas. Pour some hot piquante sauce round the fillets, and serve. Cut the beef and bacon very .small, put it into a basin with the breadcrumbs and seasoning. Beat the eggs and stock together, and add with the other ingredients; mix well. Shake this into a neat short roll, tie in a buttered pudding cloth, boil for about two hours and a half. Place between two dishes to press until cold, and then completely brush over with liquefied meat glaze. Let set, and decorate tastefully with creamed butter, or set aspic jelly, or both. Di.sh up and serve. 6o. BEEF GALANTINE. 1 lb. beef 1 gill of stock Popper and salt 1 lb. bacon 6 ozs. bread criunbs 2 Avliole eggs THE EXHIBITION COOKERY BOOK. 35 6i. FILLETS OF BEEF WITH TOMATOES. About lbs. fillet of beef 3 ozs. butter Chopped parsley Bovril 3 small tomatoes Lemon juice Salt and pepper Cut the fillet into 5 or 6 slice.s, pare off the skin and fat, and fry in a saucepan with about 2 ozs. butter

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