Chicken Souffle
From The exhibition cookery book, 1900
Presented as published in 1900. 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 exhibition cookery book (1900) by Expert chef, page 13. The excerpt below is the record exactly as published.
CHICKEN SOUFFLE. Proceed in exactly the same manner as indicated in the foregoing recipe, using the same quantity of chicken instead of veal, or, if desired, the weight can be made up with a small quantity of veal. The carcase and trimmings of the chicken should be used for stock
Cook this with the app: pantry check, scaling, and the assistant.