Prepare a souffle. Boil the meat in salted water with the addition of Bay leaf (1 piece) and pepper peas (5 pieces). Drain the broth and cool the meat.
Put the chilled and sliced meat in the bowl of a blender and add 100 ml of meat broth, mix and grind with a blender until smooth.
Separate the yolks from the whites, put the whites in the refrigerator.
Melt the butter in a saucepan and stir in the flour. Pour in the milk in a thin stream and beat with a whisk. Season with salt, pepper and nutmeg and continue whisking until slightly thickened.
Transfer the minced meat to the sauce and mix.
Add the egg yolks and beat thoroughly. Remove the bowl from the heat and cool well.
Turn the oven on at t 180 C.
Separately, beat the cooled whites with a small pinch of salt into a strong foam, so that no liquid remains at the bottom. The airiness of the souffle depends on this.
Mix 1/3 of the whites with the meat mixture, then gently stir in the remaining whites.
Spread the mass into silicone molds, filling them completely. Bake the souffle in a preheated oven for 30 to 40 minutes or until Golden. Do not open the oven while baking. Readiness can be checked with a dry splinter. After baking, allow time for the souffle to cool and remove from the molds. There will be shrinkage, but not much.
Prepare a simple, but delicious and spicy mustard sauce for the souffle. In a saucepan over low heat, melt the butter and stir in the mustard.
Mix the starch with 3 tablespoons of milk.
Gradually add the remaining milk and broth to the saucepan, stirring constantly. Last of all, pour in the milk with starch, add salt and whisk until thickened for about 5 minutes. Pepper as desired.
For flavor and color, you can add tomato paste or tomato ketchup and a pinch of sugar. Remove the sauce from the heat, add the lemon juice and keep warm...
and before serving, pour into a sauce pan.
Ready souffle served with sauce. Souffle is very tasty both warm and cold!
Sprinkle on top of the souffle-dry ground cracker. Cracker with onion and cheese if desired.