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Meat Soufflé

When you have bits of cold meat which you cannot slice, and yet which you wish to serve in some nice way, make this rule, which sounds difficult, but is really very easy:

Meat Soufflé

1 cup of white sauce.
1 cup of chopped meat.
2 eggs.
Teaspoonful of chopped parsley.
Half a teaspoonful minced onion.

Put the parsley and onion in the meat, and mix with the white sauce.  Beat the yolks of the eggs and stir in, and cook one minute, and then cool.

Beat the whites of the eggs and fold in, and bake half an hour, or a little more, in a deep, buttered baking-dish. 

You must serve this immediately, or it will fall.

 

 

 

 

 

 

 

 

 

 

 

 

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A Little Cook-Book for a Little Girl

Main Page of Book

Margaret's Cook Book

A Note from SSK - Foreword
Little Cook-Book: Cereals
Little Cook-Book: Eggs
Little Cook-Book: Fish
Little Cook-Book: Meat
Little Cook-Book: Potatoes
Little Cook-Book: Toast
Little Cook-Book: Coffee
Little Cook-Book: White Sauce
Little Cook-Book: Main Dish
Little Cook-Book: Vegetables
Little Cook-Book: Salads
Little Cook-Book: Gingerbread
Little Cook-Book: Drinks
Little Cook-Book: Soups
Little Cook-Book: Vegetables
Little Cook-Book: Macaroni
Little Cook-Book: Desserts
Little Cook-Book: Sauces
Little Cook-Book: Ice Cream/Ices
Little Cook-Book: Cakes
Little Cook-Book: More Desserts
Little Cook-Book: Pies
Little Cook-Book: Candy
Little Cook-Book: School Lunches

Main Dishes

Panned Oysters
Scalloped Oysters
Pigs in Blankets
Creamed Fish
Creamed Lobster
Creamed Salmon
Scalloped Lobster or Salmon
Crab Meat in Shells
Creamed Chicken or Turkey
Scalloped Eggs
Eggs in Double Cream
Creamed Eggs in Toast
Devilled Eggs
Eggs in Beds
Shepherd's Pie
Chicken Hash
Broiled Sardines
Cheese Fondu
Easy Welsh Rarebit
Scalloped Cheese
Veal Loaf
Pressed Chicken
Meat Soufflé
Cold Meats
Sliced Meat with Gravy