Recipes > Meat > Meat Souffle

Meat Souffle


  • 1 cup of white sauce
  • chopped parsley
  • onion juice
  • 1 cup of chopped meat (chicken, tongue, veal or lamb)
  • 2 eggs


Make the white sauce and season with chopped parsley and onion juice. Stir the meat into the sauce. When hot, add the beaten yolks of the eggs; cook 1 minute and set away to cool. When cool, stir in the whites, beat very stiff. Bake in a buttered dish about twenty minutes and serve immediately.


Print recipe/article only


Public School Domestic Science (1898).

comments powered by Disqus