Combination Veal and Pork Souffle


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                                                    PAGE 90

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COMBINATION VEAL AND PORK SOUFFLE

submitted by Nora Peterson from Minnesota

1 pound veal steak

1 pound pork steak

1 can chicken- rice soup

1 cup water

8 sliced white bread, toasted , buttered and cubed

6 eggs, separated

Salt and pepper

  Cube the meat; brown. Add soup and water and simmer for 2 hours. Add bread cubes. Add well beaten egg yolks. Add the stiffly beaten egg whites. Season to taste. Pour into a buttered casserole or flat dish and place in pan of water. Bake 35 minutes at 350 F. degrees. Serve with mushroom sauce.

YIELD : 8 Servings

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