Lamb Soufflé

 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 

Make white sauce, add meat and seasonings. Cook a few minutes, add beaten yolks, cook two minutes longer. Cool a little, fold in stiffly beaten whites.Pour into buttered casserole, and bake 20 minutes in quick oven. See Menu V. 

The source of this recipe:

FROM CRIB TO COLLEGE CHILDREN THE MAGAZINE FOR PARENTS Title registered US Patent Office and in Canada;  January 1929 VOL IV No I