Lamb Soufflé

From 1922:

Two cups cold, cooked, chopped lamb,
1 ½ cups milk,
½ cup stale, soft bread crumbs,
1 ½ teaspoons salt,
½ teaspoon paprika,
3 eggs, whites and yolks, beaten separately,
2 tablespoons butter,
1 teaspoon finely cut parsley.

Heat milk, bread crumbs and butter and cook until thickened; add meat and seasonings and beaten egg yolks. Beat whites of eggs until stiff, then carefully fold them into the meat mixture. Turn into a buttered baking dish, set dish in pan of water and cook in a moderately hot oven 35 minutes.

Make two cups cream sauce, using 3 tablespoons of butter, 4 tablespoons flour, 2 cups milk, 1 teaspoon salt, a little pepper and ½ cup capers.
In place of capers one may use two tablespoons fine-cut parsley or 2 canned red peppers finely cut.
Peas, canned or fresh, make a suitable accompaniment.

Any dish containing eggs and milk should be baked in a pan of water. If the water boils, it indicates too hot of an oven. If kept below the boiling point the mixture will be creamy and delicate.

This recipe has been tested in the laboratories of Columbia University.