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Veal Souffle Recipe

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This recipe for Veal Souffle is from MAVIS' KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup white onion
3/4 cup celery (including leaves)
3/4 cup bell pepper
1/4 cup green onion tops
1 1/2 lb. ground veal
1/4 lb. ground pork
2 eggs (separate yolks and whites), divided use
3/4 cup to 1 cup fine bread crumbs (more may be needed)
1/4 tsp. turmeric (good substitute for saffron)
1/2 tsp. thyme
1/2 tsp. salt
1/4 tsp. cracked black pepper
1 tbsp. heavy cream
1 tbsp. chicken broth

Sauce:
2 tbsp. butter
2 tbsp. flour
1 - 14 oz. can chicken broth (or granules and water)
2 tbsp. heavy whipping cream
1 tsp. white pepper (to taste)
1/4 cup white wine
Directions:
Directions:
In a food processor, grind onion, celery, bell pepper, and green onion. The onion and celery can be ground together, but remaining vegetables should be ground separately to avoid the green color from the veggies to permeate the souffle.

Mix veal, pork, 1 egg yolk, ground veggies, bread crumbs and seasonings. Next, add heavy cream and chicken broth. Set loaf mixture aside.

Sauce:
Melt butter in a pan and stir in flour until smooth. Stir in broth, cream and white pepper. Stir in white wine.

1/4 cup at a time, add sauce to the loaf mixture. Continually check consistency. The mixture should be fairly dry and able to hold its shape. Add bread crumbs if the mixture is too wet.

Whip 2 egg whites until very stiff. Carefully fold in egg whites into veal mixture. Form mixture into a loaf, place in a buttered loaf pan and bake at 350º for one hour.

 

 

 

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