Ogden Standard-Examiner | 1922-06-27 | Page 5 | Lamb Souffle

- ; 1 LAMB SOUFFLE By Bertha E. Shapleigh, Cooking Authority for NEA Service and j Columbia University ; (This rocipr- lias been tested and proved right in the laboratories of ( Columbia Onivereity 2 cups cold, cooked chopped lamb. 1 1-2 cups milk, 1-2 cup si ale, I j soft bread crumbs. 1 1-2 teaspoons salt, 1-2 teaspoon puprikit. 3 eggB, : whites and yolks beaten separately. 2 tablespoons butler, 1 teaspotn fine I 1" cut parslev Heat milk, bread crumbs and butter and cook until thickened, add , meat and seasonings and beaten egg yolks. . Beat whites of eggs until ! stiff, then carefully fold them into the meat mixture Turn into ; but : , tered baking dish, set dish in a pan of water, and cook In a model's i hot oven Co minutes. Make two cups cream sauce, using ihree tablespoons of butter. ;.ur tablespoons flour, two cups milk one teaspoon salt, a little pepper and I one-half cup capers. In place of capers, one may use tw o tablespoons , fine -cut parsley or two canned red peppers iinely cut Peas, canned or fresh, make a suitable accompaniment Any dish containing eggs and milk should be baked In B pan 01 ' water If the water boils. It indicates too hot an oven If kepi below the boiling point, the mixture will be creamy and delicate (Cut this out and paste it in your cook book) m 1 ?