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Veal Souffle

Make a sauce of one tablespoorr of butter, one tablespoon of flour, one cup of hot milk or stock, half a teaspoon of salt and a few grains of pepper. Add one cup of chopped veal and one-fourth cup of stale bread crumbs. Remove from the fire, add the yolks of two eggs beaten light. Fold in the whites beaten stiff. Bake thirty minutes in a buttered mold set in a pan of hot water in a moderate oven.