Veal Soufflé

1. 1

   Melt butter in a medium saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add veal, breadcrumbs, egg yolks, parsley, salt, and pepper, mixing well.

2. 2

   Beat egg whites (at room temperature) until stiff. Gently fold egg whites into veal mixture. Spoon into eight 6-ounce well-greased custard cups. Bake at 325u00b0 for 40 minutes or until a knife inserted in center comes out clean.

* Per serving · 4 servings · Values may vary.

No additional tips available.