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Meat Soufflé

A historical recipe from Practical Italian recipes for American kitchens, by Julia Lovejoy Cuniberti (1917).

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A historical recipe

Practical Italian recipes for American kitchens: Sold to aid the families of Italian soldiers, by Julia Lovejoy Cuniberti (1917). Project Gutenberg eBook #43912.

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

Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 3 ingredients

  1. 1 cup cold boiled
  2. 1 tablespoon flour Grated cheese
  3. 2 eggs Salt

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Flam di Carne Avanzata 1 cup cold boiled or roast meat chopped fine 1 oz.
  2. butter 1 tablespoon flour Grated cheese, to taste 1 pint of milk 2 eggs Salt, pepper Make the butter, flour and milk into a white sauce by melting the butter, cooking the flour in it until the mixture bubbles and begins to brown, then adding the milk and cooking until it is smooth.
  3. Let this cool.
  4. Brown the meat in a saucepan with a little fat or drippings, salt and pepper.
  5. Take it from the fire and add the white sauce and the eggs well beaten.
  6. Season with grated cheese, salt and pepper.
  7. Butter a mould and sprinkle it with bread crumbs, fill with the mixture and steam or bake as a custard for an hour.
  8. Serve with any good meat or tomato sauce.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
  • Grater
Source Public domain in the USA
Credit

From Practical Italian recipes for American kitchens, by Julia Lovejoy Cuniberti (1917). Digitised by Project Gutenberg, eBook #43912 (https://www.gutenberg.org/ebooks/43912). Public domain in the USA; its status may differ elsewhere.

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.