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French Veal Soufflé

A historical recipe from 365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908).

A historical recipe

365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908). Project Gutenberg eBook #10011.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From 365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908). Digitised by Project Gutenberg, eBook #10011 (https://www.gutenberg.org/ebooks/10011). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by a demonym leading its title: French (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Heat 2 tablespoonfuls of butter.
  2. Mix with 2 tablespoonfuls of flour until smooth;
  3. add 1 cup of milk;
  4. let boil up.
  5. Then add 1 cup of minced veal, some parsley, salt, pepper and nutmeg to taste.
  6. Stir in the yolks of 2 eggs.
  7. Remove from the fire;
  8. let cool.
  9. Beat the whites to a stiff froth;
  10. add to the meat.
  11. Put in a buttered baking-dish and bake twenty minutes.
  12. Serve at once.