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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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CHEESE AND EGG SOUFFLE ON VEAL

From: Mary Anne Frederick, New Kensington
Primary category: Entrees

From the cookbook: C is for Cheese   


Ingredients:
2 slices of veal steak, cut into 3/4" cubes
12-16 large eggs, beaten
3 1/4 pounds basket cheese (2 baskets)
3 cups freshly grated Romano cheese
pepper to taste
Directions:
The night before, drain the basket cheese in a colander. When ready to prepare, put the basket
cheese through a ricer or food mill (preferably a ricer.)
Trim the veal of any fat and cut into 3/4" pieces. Lightly saute the veal in a little oil until lightly
browned. Add pepper but no salt. When the veal is lightly browned, add enough water to cover
the meat and cook slowly until the veal is very tender. You may have to add water several times
until the veal is tender. Transfer to a 9 x 13" casserole and cover again with water. Bring to a
simmer on top of the stove. Beat 12 eggs with a shisk. Add all of the cheese and blend well.
My mother always said the mixture should look like whipped cream. If the mixture appears too
heavy, add additional beaten eggs one at a time. A lot depends on the size of the eggs but I
have never had to use more than 16 eggs. While the veal simmers. Gently spoon the egg and
cheese mixture on top. The water will seep up over the cheese mixture but will evaporate during
baking. Bake at 350 degrees until golden brown on top and a knife inserted in the center
comes out clean. It will rise like a souffle while baking but will fall once it comes out of the oven.

Don't worry, that's normal. Enjoy!

ingredients(s): Romano cheese, basket cheese, veal,

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