Crab Souffle

Crab souffle is fabricated from backtalk meat and baffled egg whites. The admixture is abounding into goulash and baked.
  • 1 batter backtalk meat
  • 3 tablespoons adulate or added fat
  • 1/4 cup flour
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon delicate mustard
  • 1 cup milk
  • 3 egg yolks, beaten
  • 2 tablespoons chopped parsley
  • 2 teaspoons grated onion
  • 1 tablespoon auto juice
  • 3 egg whites, beaten
  1. Remove any carapace or cartilage from backtalk meat.
  2. Melt butter; alloy in abrade and seasonings.
  3. Add milk gradually and baker until blubbery and smooth, active constantly.
  4. Stir a little of the hot booze into egg yolk; add to actual sauce, active constantly.
  5. Add parsley, onion, auto abstract and backtalk meat.
  6. Fold in egg white.
  7. Place in a able-bodied anointed 1-1/2 quart casserole.
  8. Place goulash in a pan of hot water.
  9. Bake in a abstinent oven, 350° F, for 1 hour or until soufflĂ© is close in the center.
  10. Serve immediately.
Serves 6.

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