Kidney Soufflé
A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).
A historical recipe
The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.
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 The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). 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.
Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "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
- one-half pound of minced veal
- a teaspoonful of rasped Gruyère
- three well-beaten eggs
Method
- Mince finely a veal kidney and add one-half pound of minced veal.
- Make a brown sauce of flour and butter, and add the meat to it.
- Let it cool a little, and add three well-beaten eggs, with a teaspoonful of rasped Gruyère.
- Butter a mold, and sprinkle the inside with breadcrumbs, and fill it with the mince.
- Leave it for three quarters of an hour in the oven, or for an hour and a half in the double saucepan of boiling water.
- Turn it out of the mold and serve with either a tomato or a mushroom sauce.