Retro Meat

Meat Soufflé from the Modern Family Cookbook

3 tablespoons butter
3 tablespoons flour
½ teaspoon salt
1 cup milk
3 eggs, separated
1 cup chopped cooked meat

Melt butter, blend in flour, add salt and milk and cook and stir over direct heat until sauce boils and thickens. Stir hot sauce slowly into the well-beaten egg yolks, then fold in chopped meat and cool a few minutes. Beat egg whites until stiff and fold meat mixture into whites. Turn into a well-buttered 6-cup casserole. Bake in a moderately slow oven. (325° F.) about 1 hour or until nicely browned. Serve immediately. 5 servings.

My notes: First, forgive the variation from naming convention in the title. I didn’t want an accent in the title screwing up some people’s browsers.

Second: If you get through the recipe, it really isn’t that much different from say a ham quiche without a crust. I think it is the word meat. If they said turkey or ham or what have you, it wouldn’t sound as dated and revolting maybe. I still think soufflé as a main dish or side dish still is hanging on to its 50s and 70s retro kitschyness even as they appear on finer dining menus everywhere these days. What do you think?

Comments

  1. “retro meat”?…isn’t that a food safety issue?

  2. I think people just think of souffles as being hard. Weren’t falling souffles a common gag on 70s and 80s sitcoms?

    Me – I’ve only ever had souffle for dessert once at a fancy restaurant.

  3. Nah, not as long as it is spam. That stuff doesn’t have food safety issues. Otherwise, probably, but of course, you can’t get more retro than spam.

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