Evening Republican, Volume 20, Number 57, Rensselaer, Jasper County, 7 March 1916 — Veal Souffle. [ARTICLE]

Veal Souffle.

For one pint of cold chopped veal allow one tablespoonful of butter, two eggs, one cupful of breadcrumbs, onehalf pint of milk or cream, one .iflblespoonful of flour. Melt the butter without browning, add the flour, stir until smooth, next pour in the milk or cream and! stir' until it thickens. Scatter in the breadcrumbs and simmer a few minutes. Beat the yolks and add to the mixture Just before taking it from the fire. Beat all together, take from the fire, add the veal, two tablespoonfuls of chopped parsley, a little grated lemon rind, one teaspoonful of salt, a little cayenne pepper. Beat the whites of two eggs stiff and add to the mixture. Turn into a greased souffle tin and bake for 20 minutes in a quick oven.