Recipe Details

Summary

Name: French Veal Soufflé

Category: International

Heat 2 tablespoonfuls of butter. Mix with 2 tablespoonfuls of flour until smooth; add 1 cup of milk; let boil

up. Then add 1 cup of minced veal, some parsley, salt, pepper and nutmeg to taste. Stir in the yolks of 2 eggs.

Remove from the fire; let cool. Beat the whites to a stiff froth; add to the meat. Put in a buttered baking−dish

and bake twenty minutes. Serve at once.