ksul-uasc-mscc219_034

Veal Soufle

1 pint cold veal chopped
1 1/2 pint crumbled bread
1 pint stock or milk
3 eggs
3/4 t salt
1/4 t pepper
1 t chopped parsley
1 T butter
1 T flour
Make a sauce of butter, flour and stock
add crumbs to stock. Mix in the meat and
when cooled add the eggs beaten and
seasoning. Fill buttered cups 2/3 full of the
mixture and bake in a pan of hot water
until set. Turn from the cups and serve
hot with brown, cream or tomatoes sauce.