Chicken Souffle

Ingredients

• 6 oz. minced chicken
• 1 oz. flour
• ½ pint Plasmon white stock
• 2 oz. butter
• yolks of 3 eggs
• whites of 6 eggs
• seasoning to taste

Method

1. 1

   Melt butter in saucepan, mix flour carefully with some milk, then stir into the saucepan and add the stock and the chicken; stir over the fire till thickened, then add the yolks of eggs well beaten; stir for 2 minutes, take up and cool.

2. 2

   Whisk the whites of eggs to a stiff froth, add this to the mixture with pepper and salt to taste.

3. 3

   Pour into a well-buttered souffle dish and bake for 30 minutes.

As published

This recipe was extracted from Plasmon cookery book (1904) by International Plasmon Limited, page 9. The excerpt below is the record exactly as published.

CHICKEN SOUFFLE. — Ingredients : 6 oz. minced chicken ; r| oz. flour ; \ pint Plasmon white stock ; 2 oz. butter ; yolks of 3 and whites of 6 eggs ; seasoning to taste. Method. — Melt butter in saucepan, mix flour carefully with some milk, then stir into the saucepan and add the stock and the chicken ; stir over the fire till thickened, then add the yolks of eggs

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