Skip to main content
Main

Meat Souffle

A baked dish of meat, white sauce, and beaten egg whites folded into a mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Meat and sauce are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 2,167 recipes. The science ↓

Meat Souffle

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Allow the white sauce to cool.

Make the soufflé

  1. In a bowl, mix the egg yolk with the chopped meat.

  2. Add the cooled white sauce to the meat mixture.

  3. Beat the egg white until stiff peaks form.

  4. Gently fold the beaten egg white into the meat mixture.

  5. Pour the mixture into a baking dish.

Bake

  1. Bake for 30 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Meat + saucetop 22% of all pairs
    Smell alikelow
    Cooked together2,167 recipes
  2. Meat + eggtop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Sauce + eggtop 39% of all pairs
    Smell alikelow
    Cooked together10,895 recipes

Sauce and egg barely smell alike, yet cooks put them together in 10,895 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg
Egg whites beaten to stiff peaks trap air, lifting the soufflé as it bakes and sets.
White sauce
Its starch and fat thicken the mixture and give it a smooth, moist body.
Chopped meat
Forms the main body of the soufflé and provides its savory flavor.

The step that matters

Fold in the beaten egg white gently. Folding keeps the air bubbles in the whipped egg white intact. Stirring or beating deflates them, so the soufflé rises less and turns dense.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Meat CroquettesMeat Croquettes52 recipesMeatballsMeatballs37 recipesMince MeatMince Meat37 recipesMeat CakesMeat Cakes35 recipes