Beef Souffle Recipe
Ingredients
| Condensed cream of mushroom soup | 1 Can (10oz) | |
| Shredded sharp Cheddar cheese | 1/2 Cup (16 tbs) | |
| Marjoram | 1/2 Teaspoon, crushed | |
| Dash cayenne | ||
| 1 cup finely chopped cooked beef or veal | ||
| Parsley | 2 Tablespoon, chopped | |
| Eggs | 6 , separated | |
Directions
In saucepan, combine soup, cheese, and seasonings.
Heat slowly until cheese melts.
Remove from heat; stir in beef and parsley.
Beat egg yolks until thick and lemon-colored; stir into soup mixture.
In large bowl, beat egg whites until soft peaks are formed; fold soup mixture into egg whites.
Pour into ungreased 2-quart casserole.
Bake at 300°F. for 1 1/4 hours or until done.
Heat slowly until cheese melts.
Remove from heat; stir in beef and parsley.
Beat egg yolks until thick and lemon-colored; stir into soup mixture.
In large bowl, beat egg whites until soft peaks are formed; fold soup mixture into egg whites.
Pour into ungreased 2-quart casserole.
Bake at 300°F. for 1 1/4 hours or until done.
Chef
