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Julian Booker Thompson recipe and travel book, 1898
Page 83g
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Souffle 2 tablespoon butter 1 1/2 " flour - mix to a smooth paste Add 1 cup milk & boil until it thickens - Yolks of 2 eggs or 3 beaten 1/2 cup bread crumbs 1 or 1/2 cup of chopped meat or fish Beaten whites of 2 eggs added last - Season with salt & pepper - And small pieces of celery & a bit of finely chopped onion Bake light brown
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Souffle 2 tablespoon butter 1 1/2 " flour - mix to a smooth paste Add 1 cup milk & boil until it thickens - Yolks of 2 eggs or 3 beaten 1/2 cup bread crumbs 1 or 1/2 cup of chopped meat or fish Beaten whites of 2 eggs added last - Season with salt & pepper - And small pieces of celery & a bit of finely chopped onion Bake light brown
Szathmary Culinary Manuscripts and Cookbooks
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