Chicken Souffle

Name: Chicken Souffle
Yield: 2 servings
Ingredients: one cup of White Sauce No. 2; two cups of very finely chopped breast of chicken; a tablespoonful of minced parsley; half a teaspoonful of grated lemon peel; half as much mace; the whites of four eggs beaten stiff

From The art of cookery, 1899

Serves 2

Can substitute veal or delicate fish.

Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 138. The excerpt below is the record exactly as published.

Chicken Souffle. — To one cup of White Sauce No. 2 add two cups of very finely chopped breast of chicken, a tablespoonful of minced parsley, half a teaspoonful of grated lemon peel, and half as much mace. Simmer five minutes, remove from the fire, and when lukewarm add the whites of four eggs beaten stiff

Cook this with the app: pantry check, scaling, and the assistant.