Meat souffle and Quenelles | The Cook and the Curator | Sydney Living Museums

Ingredients

• 450g minced beef, or blended pork and veal
• 1 medium slice day-old or stale bread
• 3 tablespoons milk
• 1 heaped teaspoon butter, melted
• 2 eggs, beaten
• 1/4 teaspoon ground nutmeg
• cayenne pepper or chilli powder, to taste
• salt and pepper, to taste
• 1 cup white, or bechamel sauce, to serve