ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Veal Soufflé

Yield 8 servings

Ingredients

  • 1/4 cup plus 2 tablespoons butter or margarine
  • 1/2 cup all-purpose flour
  • 3 cups milk
  • 3 cups cooked ground veal
  • 1/2 cup soft breadcrumbs
  • 4 eggs, separated
  • 2 tablespoons chopped fresh parsley
  • 1 1/4 teaspoons salt
  • 3/4 teaspoon pepper

How to Make It

  1. Melt butter in a medium saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add veal, breadcrumbs, egg yolks, parsley, salt, and pepper, mixing well.

  2. Beat egg whites (at room temperature) until stiff. Gently fold egg whites into veal mixture. Spoon into eight 6-ounce well-greased custard cups. Bake at 325° for 40 minutes or until a knife inserted in center comes out clean.

Oxmoor House Homestyle Recipes