Tongue Souffle

Bread And Butter Jelly

Tea

Tongue Souffle

Grind 1 c braized tongue left from the preceding evening. Make 1 c Thin White Sauce (1 T flour) ; when cooked and slightly cooled, add 1/4 c breadcrumbs, I c ground tongue, 1/4 t onion juice, 1/2 t salt, 1/8 t paprika, 1 T chopped parsley, 1/2 t chopped celery, and the beaten yolks of 2 eggs. Pour into a buttered baking dish, set in a pan of water, and bake until firm, 20-30 m. If baked in individual moulds, 10-20 m only will be required. Mix thoroughly and fold in the stiffly beaten whites of 2 eggs.

Preparing The Meal

About 1/2 h before lunch time prepare the tongue souffle and place in the oven; 5 m before it is done make the tea, cut the bread and butter and place on the table with the jelly. Serve the lunch, leaving the souffle in the dish in which it was baked.