French Veal Souffle:
Heat 2 tablespoonfuls of butter. Mix with 2 tablespoonfuls of flour until smooth; add 1 cup of milk; let almost to a boil. Then add 1 cup of minced
veal, some parsley, salt, pepper and pinch of nutmeg to taste.
Stir in the yolks of 2 eggs. Remove from the fire; let cool. Beat the whites to a stiff froth; add to the meat. Put in a buttered baking-dish and bake
twenty minutes. Serve at once.