CookEat Recipe
Veal and White-Sauce Soufflé
A light savoury soufflé of minced cooked veal folded into a white sauce with egg yolks and beaten whites.
Method
Steps
Step 1
Heat oven to 190 °C and butter a 1 L soufflé dish.
Step 2
Melt butter in a saucepan, stir in flour and cook one minute without browning.
Step 3
Then whisk in milk and simmer until a thick smooth white sauce forms.
Step 4
Fold in minced cooked veal, parsley, salt, pepper and nutmeg. Remove from heat and let cool until warm rather than hot; stir in the two yolks.
Step 5
Beat whites to stiff but not dry peaks and fold them gently through the veal mixture. Transfer to the dish and smooth the top without compacting it.
Step 6
Bake about 20–30 minutes until risen, browned and the egg-rich centre reaches 74 °C. Serve immediately; a settled soufflé is expected after standing.
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