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Meat souffle for a child

Meat Soufflé for Baby

A tender, wholesome soufflé for little gourmets. Every mom wants to feed her little one delicious, healthy food. Meat soufflé makes a complete, satisfying lunch for a child — though there are a few things to keep in mind when you make it.

Julia

Recipe author

Composition / ingredients

Servings:

Veal (or chicken)

300

Eggs

Milk

125

Butter (plus extra for greasing the molds)

Wheat flour

Meat broth

120

Salt

Dill (a sprig, for garnish - optional)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 48 % 12 g

Fats 44 % 11 g

Carbohydrates 8 % 2 g

156 kcal

GI: 50 / 0 / 50

Cooking method

Step 1:

To make a meat soufflé for a child, you'll need: veal, an egg, milk, flour, butter, broth, and dill for garnish.
Step 2:

First, cook the meat. Rinse the veal, and cut it down if the piece is large. Lower it into boiling water, bring it to a boil, and skim off the foam so it doesn't cloud the broth. Simmer over medium heat for about 50 minutes, until tender.
Step 3:

Remove the meat from the broth and let it cool slightly. Cut it into small pieces.
Step 4:

Blend the meat until smooth. You can also run it through a meat grinder twice for an even more tender soufflé.
Step 5:

Make the milk sauce: melt half the butter (6 g) in a skillet.
Step 6:

Add the flour and stir. Cook over medium heat for 1 minute, stirring.
Step 7:

Pour in the milk in a thin stream, stirring briskly so the mixture stays smooth and lump-free.
Step 8:

Cook the sauce over low heat for 2 minutes until it thickens, stirring all the while. If any lumps remain, press it through a sieve.
Step 9:

To the blended meat, add the egg yolk (separated from the white), the milk sauce, the remaining melted butter (6 g), and salt. I also added some of the broth the veal cooked in, to loosen the mixture so the soufflé comes out more tender. Mix well.
Step 10:

Beat the egg white with a pinch of salt to stiff peaks.
Step 11:

Add the beaten egg white to the meat mixture.
Step 12:

Gently fold it in with a spatula, working from the bottom up.
Step 13:

Grease the molds with butter, spoon in the mixture, and gently level the tops.
Step 14:

Bake the meat soufflé in an oven preheated to 350°F (180°C) for 25 minutes. Serve warm with any side dish or fresh vegetables. Enjoy!

For a child's menu, it's best to use fresh (not frozen) meat — freezing strips away some of the nutrients and flavor. A little one's body can't handle heavy fats yet, so use only lean meats for the soufflé: veal, beef, rabbit, or poultry (chicken, turkey). Little ones are active and on the move, and a nourishing, filling meat soufflé quickly tops up their energy. It's rich in the animal protein a growing body needs, and the iron and gelatin in meat are especially good for children with anemia. Don't skip the broth — the looser the soufflé base, the more tender the finished dish. You can also make the soufflé in a steamer or a slow cooker; either way you'll get a tender, tasty dish that little gourmets are sure to love. Tried and true.