Chicken Souffle
From Boston Cooking-School cook book, 1896
Serves 3
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 149. The excerpt below is the record exactly as published.
CHICKEN SOUFFLE 2 cups Thin White Sauce (p. 192) 3 egg yolks, well beaten 2 cups cooked chicken, finely 1 tablespoon finely chopped parsley chopped 3 egg whites, beaten stiff ¥% cup stale soft bread crumbs
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