Evening Republican, Volume 19, Number 270, Rensselaer, Jasper County, 13 November 1915 — Meat Souffles. [ARTICLE]

Meat Souffles.

Meat of excellent flavor is needed for meat souffles. ' Chicken and ham are favorites. They should be chopped fine and then pounded smooth. Unless smooth and fine they will not mix with the egg thoroughly. White sauce, stirred into yolks, meat added, and nice seasonings, then the whites folded in is the order of procedure. An even tablespoonful of meat is about all one egg will hold up unless an expert handles the material.