- 2 tablespoons butter
- 3 tablespoons flour
- 1 cup milk
- ½ teaspoon salt
- 2 tablespoons chopped parsley
For the soufflé, cook together breadcrumbs and milk for two minutes. Remove from fire, add HAM and mix well. Add egg yolks, first beating these well; also the parsley (one tablespoon), onion and paprika. Fold in, last of all, the egg whites whipped to a stiff, dry froth. Turn quickly into a well-greased baking dish and bake in moderate oven for thirty-five minutes, or until firm to the touch; meantime, make the parsley Sauce, so that both can be served instantly when the soufflé is done; then it will not fall and grow tough.
For the parsley Sauce, melt the butter in Saucepan and stir in the flour, stirring until perfectly smooth, then add the milk slowly, stirring constantly; cook until thick, stir in the parsley and salt, and serve at once in a gravy boat.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss