Lamb Soufflé
2 eggs
1 teaspoon salt
2 cups white sauce
2 cups minced lamb
1/8 teaspoon celery salt
1/4 teaspoon onion juice
Boil the lamb in salty water until cooked well. Mince the lamb- chop finely. Make the white sauce from milk, flour and buttr, and add to this sauce the meat and the seasonings. Cook the sauce with lamb for a few minutes, then add the beaten yolks into the sauce, lower the fire to the lowest and cook for two minutes longer. Cool the sauce a little, fold into it the stiffly beaten whites.Pour the sauce into buttered casserole, and bake for 20 minutes in the quick oven.
MINCED LAMB - IS TRADITIONAL AMERICAN AND IRISH DISH FOR THE AND THANKSGIVING- WHICH DATES LATE 1800DS,
THIS IS TRADITIONAL RECIPE OF THE GRAND AMERICAN CUISINE.-HISTORICAL RECIPE. THE LAMB SOUFFLE WAS CONSIDERED AS THE SAFE AND SCROMPTUOUS AND ALLOWED FOR THE LITTLE CHILDREN AND TODDLERS.