ksul-uasc-mscc219_034

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2 revisions	dlh at Nov 19, 2020 05:20 PM	Compared with
Nov 19, 2020 dlh Sep 15, 2020 Kansas State University Libraries	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.	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.

ksul-uasc-mscc219_034

2 revisions

ksul-uasc-mscc219_034

ksul-uasc-mscc219_034

Richard L.D. and Marjorie J. Morse Department of Special Collections Transcription Project

Help us transcribe pages from our manuscript cookbook collection