Meat Soufflé
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Entrees A classic, airy meat soufflé recipe utilizing leftover cooked meat and pantry staples. This elegant dish is perfect for transforming simple ingredients into a sophisticated meal.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 35 mins | None | 4 servings |
🔪 Key Equipment
- Saucepan
- Mixing bowl
- Baking dish
Ingredients
Base Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/3 cup | Butter | melted |
| 2 tbsp | Flour | all-purpose |
| 2 cups | Milk | whole |
| 1 tsp | Salt | fine |
| 1/8 tsp | Pepper | ground |
| 1/2 cup | Bread Crumbs | stale |
Filling and Binding
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 cups | Cooked Meat | finely chopped, cold |
| 3 | Eggs | yolks and whites separated, whites beaten |
| 1 tbsp | Parsley | chopped |
Instructions
Step 1: Prepare the Base
- In a saucepan, melt the 1/3 cup butter, then stir in the 2 tbsp flour.
- Gradually whisk in the 2 cups milk, 1 tsp salt, 1/8 tsp pepper, and 1/2 cup bread crumbs.
- Cook for 2 minutes until thickened, then remove from heat.
Step 2: Combine and Bake
- Stir in the 2 cups cooked meat, 3 egg yolks, and 1 tbsp parsley.
- Gently fold in the 3 beaten egg whites until just combined.
- Pour into a baking dish and bake for 35 minutes until the top is golden brown and the center is set.
💡 Make-Ahead & Storage: The base can be prepared up to 2 hours in advance, but the egg whites should be folded in immediately before baking to ensure proper rise.
Original Recipe Scan
