Veal Souffle with Mushroom-Sauce

Ingredients

• Butter, 2 tablespoons
• Cornstarch, 3 level tablespoons
• Flour, 1 tablespoon
• Salt, % teaspoon
• Chopped veal, 1 cup
• Soft bread-crumbs, % cup
• Eggs, 3
• Hot milk, or stock, 1 cup
• Butter, 4 level tablespoons
• Carrot, 1 slice
• Onion, 1 slice
• Cornstarch, 3 level tablespoons
• Flour, 1 tablespoon
• Veal-stock, 2 cups
• Salt
• pepper
• bay leaf
• Mushrooms, chopped, 1 cup
• Kitchen bouciuet

Method

1. 1

   Make a sauce of the butter, cornstarch, milk, and seasoning, salt and pepper to taste, and when cooked and smooth, beat well and add the chopped veal and bread-crumbs.

2. 2

   Remove from the fire, add the yolks of the eggs, well-beaten, and stir in the whites beaten stiffly.

3. 3

   Place it in a buttered dish, standing in a pan of hot water, bake in a moderate oven 30 minutes, and serve with mushroom-sauce made as follows: Melt the butter, add the carrot, onion, and half a bay leaf, and 1 sprig of parsley, and cook for 5 minutes, then add the cornstarch and flour, season with salt and pepper to taste, and gradually add 2 cups of the stock in which the veal was cooked, and cook again for 5 minutes.

4. 4

   Strain the sauce, reheat, and add 0.5 teaspoon of kitchen bouquet, and the cup of chopped mushrooms.

5. 5

   Serve the veal souffle with this sauce from a gravy boat.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 18. The excerpt below is the record exactly as published.

VEAL SOUFFLE WITH MUSHROOM-SAUCE Butter, 2 tablespoons. Cornstarch, 3 level tablespoons. Flour, 1 tablespoon, Salt, % teaspoon. Chopped veal, 1 cup. Soft bread-crumbs, % cup, Eggs, 3, Hot milk, or stock, 1 cup. Make a sauce of the butter, cornstarch, milk, and season- ing, salt and pepper to taste, and when cooked and smooth, beat well and add the chopped veal and bread-crumbs. Re- move from the fire, add the yolks of the eggs, well-beaten, and stir in the whites beaten stiflfly. 56 AROUND-THE-WORLD COOK BOOK ENTEiES Place it in a buttered dish, standing in a pan of hot water, bake in a moderate oven 30 minutes, and serve with mush- room-sauce made as follows: Butter, 4 level tablespoons. Carrot, 1 slice. Onion, 1 slice. Cornstarch, 3 level tablespoons, Flour, 1 tablespoon. Veal-stock, 2 cups. Salt, pepper, bay leaf. Mushrooms, chopped, 1 cup. Kitchen bouciuet

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