- 3 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 1/4 cup dry breadcrumbs
- 1 small onion, peeled and ground fine
- 2 cups leftover meat, trimmed and ground
- 2 eggs
- salt and pepper to taste
Make a thin white sauce by adding the flour to the butter melted over low heat, then adding the milk, stirring constantly. When the sauce is smooth and creamy, add breadcrumbs (which will thicken it more) and the ground onion. Add meat, then salt and pepper to taste. Remove from heat. Separate eggs, add slightly beaten yolks to the meat mixture. Beat whites stiff and fold into meat mixture. Pour into deep baking dish which has been greased, and bake in 350 oven for I hour. Serves 6.
Any kind of cold cooked meat can be used for this souffle.