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 salt-spoonful of white pepper
• one salt-spoonful of salt
• two truffles

Method

1. 1

   Chop and pound the chicken skin in a mortar.

2. 2

   Melt butter in a saucepan, stir in flour and cream, and boil.

3. 3

   Pour over chicken in mortar, add egg, and pound well.

4. 4

   Season with pepper and salt, strain, and fold in whipped cream.

5. 5

   Grease cup tins, place truffle stars at the bottom, fill with mixture, and steam for fifteen minutes.

6. 6

   Serve immediately.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 95. The excerpt below is the record exactly as published.

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

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