Chicken Souffle

Ingredients

• sufficient cold cooked chicken to make a pint
• two rounding tablespoonfuls of flour
• half a pint of milk
• a tablespoonful of butter
• the yolks of four eggs
• a rounding teaspoonful of salt
• a saltspoonful of pepper
• a saltspoonful of celery seed

Method

1. 1

   Make a paste with flour and milk, then add butter and egg yolks.

2. 2

   Mix in chicken, salt, pepper, and celery seed.

3. 3

   Fold in beaten egg whites, pour into a baking pan, and bake for 30 minutes.

Nutrition per serving

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 36. The excerpt below is the record exactly as published.

tablespoonful of butter. Lift the pieces of chicken, put them in the sauce, stand over hot water covered closely for at least twenty minutes. Serve in a deep dish, and pass with dry, plain, boiled rice. CHICKEN TIMBALES This recipe will answer for all sorts of tim- bales, veal, fish or game. Put half a pint of uncooked white meat of chicken twice through a meat-grinder, then put it in a bowl and with a wooden spoon rub to a paste. Put half a pint of soft white breadcrumbs and half a cupful of milk in a saucepan over the My Best 250 Recipes 129 fire; cook until smooth; take from the fire and when cold add it gradually to the chicken, rub- bing all the while. Add a level teaspoonful of salt, a saltspoonful of pepper and five tablespoon- fuls of thick cream ; press this through a sieve and stir in carefully the well-beaten whites of five eggs; fill the mixture into small timbale-moulds, stand them in a baking-pan of boiling water, cover with oiled paper, and bake in a moderate oven for twenty minutes. Serve with plain cream or creamed mushroom sauce, and peas. It is wise to line the bottoms of the moulds with buttered paper, and, if you wish, garnish them with chopped truffles or mushrooms. CHICKEN CROQUETTES Chop sufficient cold boiled chicken to make one quart; add to it two level teaspoonfuls of salt, two tablespoonfuls of chopped parsley, a quarter of a grated nutmeg, a tablespoonful of grated onion and a saltspoonful of red pepper; mix thoroughly. Put over the fire a pint of milk ; add to it, rubbed to a smooth paste, two table- spoonfuls of butter and four of flour; stir until smooth and thick; add the chicken; mix well, and turn out to cool; when cold form into cro- quettes, dip in egg, roll in breadcrumbs, and fry in hot fat. Serve plain or with peas. 130 My Best 250 Recipes CHICKEN SOUFFLE Chop sufficient cold cooked chicken to make a pint; put two rounding tablespoonfuls of flour into a small saucepan; measure half a pint of milk ; add it slowly to the flour, and when smooth cook it over boiling water until it forms a paste. Take from the fire, and add hastily a tablespoon- ful of butter and the yolks of four eggs ; add the chicken, a rounding teaspoonful of salt, a salt- spoonful of pepper, and, if you like, a saltspoon- ful of celery seed. Beat the whites of the eggs to a stiff froth, stir them in carefully, turn the mixture into a baking-pan, and bake in a quick oven for thirty minutes. CHICKEN EN CASSEROLE Draw and truss into shape a chicken not over a year old. Peel twelve small onions, cut in fancy shapes, and cut a good-sized carrot and turnip; cut into pieces half an inch thick the tender part of one head of celery. Put the vegetables in the bottom of the casserole-mould, cover with a pint of boiling stock ; add a bay leaf, a teaspoonful of salt and a saltspoonful of pepper. Rub or brush the chicken with melted butter, place it on top of the vegetables, and stand the mould in a quick oven for thirty minutes until the chicken is nicely browned; then cover the mould, and cook slowly My Best 250 Recipes 131 for one hour. Serve in the mould. Of course you will remove the chicken for carving. Beef and mutton may be cooked in the same way. BAKED GOOSE Select a young goose ; singe and draw it, and wipe it carefully inside and out. Boil three good- sized potatoes; when done mash them; add to them an equal quantity of soft breadcrumbs, half a can of mushrooms chopped fine, a teaspoonful of onion juice, a saltspoonful of celery seed

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