Meat Souffle Recipe

Make one cup of cream sauce and season with chopped parsley and onion

juice. Stir one cup chopped meat (chicken, fresh tongue, veal or lamb)

into the sauce. When hot, add the beaten yolks of two eggs, cook one

minute, and then set away to cool. When cool, stir in the whites, beaten

stiff. Bake in a buttered dish about twenty minutes and serve

immediately. If for lunch, serve with a mushroom sauce.

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