Chicken Souffle

Ingredients

• The breast of one raw chicken
• one gill of cream
• one egg
• one-half ounce of butter
• one-half ounce of flour
• one saltspoonful of white pepper
• one saltspoonful of salt
• two truffles

Method

1. 1

   Chop and pound chicken in a mortar.

2. 2

   Melt butter, stir in flour and cream, boil, then pour over chicken.

3. 3

   Add egg, season, and pass through a sieve.

4. 4

   Whip remaining cream to a stiff froth and fold in.

5. 5

   Fill greased cups with mixture, add truffle stars, and steam for fifteen minutes.

6. 6

   Serve immediately.

Nutrition per serving

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 63. The excerpt below is the record exactly as published.

Ohicken Souffle. — ^The breast of one raw chicken, one gill of cream, one egg, one-half ounce of butter, one- half ounce of flour, one saltspoonful of white pepper, one saltspoonful of salt, two truffles

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