Souffle A La Reine Recipe

Instructions

1. In a double boiler, cook one tablespoon of butter with one teaspoon of flour and add slowly, stirring constantly, one cup of scalded milk; season with one-half teaspoon of salt, a little cayenne, one teaspoon of onion juice and a quarter of a teaspoon of celery salt.
2. Remove from the fire when the sauce is slightly thickened and add one tablespoon of chopped parsley, the well beaten yolks of three eggs, one-half cup each of cold turkey and boiled ham minced fine.
3. If preferred, one cup of minced turkey may be used in place of the combination.
4. Stir the mixture over the fire for a moment, then set it aside to cool.
5. When ready to bake the souffle, beat the whites of the three eggs very stiff, fold them lightly into the turkey mixture, and fill this into buttered ramekins, making them three-quarters full.
6. Bake in a very quick oven for about fifteen minutes, and serve immediately to prevent falling.
7. If a baking dish is used instead of ramekins, bake a little longer.