Make a thick cream sauce with 3 tablespoons of butter, 3 tablespoons of flour, and 1 cup of milk or cream. When everything is thick and boiling, add, stirring, 1 cup of cooked vitela, pork, contracor, or filet. Season to taste with salt, pepper, and your preferred condiments. Add, next, 3 egg yolks beaten (adding a little warm sauce to the eggs before pouring them into the saucepan) and cook just enough to thicken the yolks, stirring constantly. Don't let it boil. Wait for the mixture to cool and then add 4 egg whites beaten very well. Pour everything into a soufflé or pirex dish, ungreased. Bake in a medium oven for 45 minutes or so, until the top is golden brown and firm. Serve immediately.
Make a thick cream sauce with 3 tablespoons of butter, 3 tablespoons of flour, and 1 cup of milk or cream. When everything is thick and boiling, add, stirring, 1 cup of cooked vitela, pork, contracor, or filet. Season to taste with salt, pepper, and your preferred condiments. Add, next, 3 egg yolks beaten (adding a little warm sauce to the eggs before pouring them into the saucepan) and cook just enough to thicken the yolks, stirring constantly. Don't let it boil. Wait for the mixture to cool and then add 4 egg whites beaten very well. Pour everything into a soufflé or pirex dish, ungreased. Bake in a medium oven for 45 minutes or so, until the top is golden brown and firm. Serve immediately.
