Recipe - Rosemary Turkey Souffle

3 tablespoon Butter or margarine
3 tablespoon Flour
One half cup Milk or light cream
One half cup Turkey stock
4 lg Eggs, separated
One half teaspoon Salt
One fourth teaspoon Rosemary leaves
1/16 teaspoon Ground black pepper
2 cup Chopped leftover turkey
1 teaspoon Fresh lemon juice
Mushroom Sauce

Melt butter or margarine in a saucepan. Remove from heat. Blend in flour.
Stir and cook One half minute or until bubbly. Remove from heat and stir in milk
or cream and turkey stock. Stir and cook over low heat until of medium
thickness and of smooth consistency. Beat egg yolks and add. Blend in next
5 ingredients.

Beat egg whites until they stand in stiff, soft peaks. Carefully fold into
the mixture. Turn into a 1 quart souffle dish or casserole, having only the
bottom buttered. Place in a pan of hot water. Bake in a preheated slow oven
(325F) 1 One half hours or until a knife inserted in center comes out clean.
Serve with Mushroom Sauce.