Preserved exactly as written in the original source
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Melt two tablespoons butter
Add one heaping tablespoon flour, two-thirds cup milk, seasonings to taste, two beaten egg yolks
Add one cup cold lamb finely ground
Boil one minute
Allow to cool
Add two egg whites stiffly beaten
Bake twenty minutes
Serve immediately
Modern guidance to help you succeed with this vintage recipe
This soufflé relies on a béchamel base (butter-flour roux with milk) to provide structure and richness while suspending the ground lamb. The egg yolks add fat and emulsifiers that stabilize the mixture, while the stiffly beaten egg whites incorporate air bubbles that expand in the oven's heat, creating the characteristic rise. Boiling the base mixture for one minute gelatinizes the starches, which helps prevent collapse, and cooling before folding in whites prevents premature deflation from heat.
The lamb base (through step 5, before adding egg whites) can be made up to 4 hours ahead. Press plastic wrap directly onto the surface and refrigerate. Bring to room temperature for 20 minutes before gently rewarming to lukewarm, then proceed with beating and folding in egg whites.
Soufflés must be served immediately as they begin deflating within minutes of leaving the oven. This dish cannot be successfully stored or reheated as the air structure collapses and cannot be recreated.
AI-generated tips from Chef Cecil's culinary database
The lamb base (through step 5, before adding egg whites) can be made up to 4 hours ahead. Press plastic wrap directly onto the surface and refrigerate. Bring to room temperature for 20 minutes before gently rewarming to lukewarm, then proceed with beating and folding in egg whites.
Soufflés must be served immediately as they begin deflating within minutes of leaving the oven. This dish cannot be successfully stored or reheated as the air structure collapses and cannot be recreated.
