Chicken Souffle

Ingredients

• the breast of one raw chicken
• a half tablespoon butter
• one tablespoon flour
• one tablespoon sweet cream
• one egg
• a gill of cream
• season with pepper
• and salt

Method

1. 1

   Take the breast of one raw chicken, chop fine, and pound in a mortar, melt a half tablespoon butter and stir into it one tablespoon each flour and sweet cream; when boiling take from fire and pour over the mixture in the mortar adding one egg; pound well together, season with pepper and salt and pass through a sieve; whip a gill of cream (less the tablespoon used) to a froth and add to the mixture; have ready two truffles, cut into stars, and place one star in the bottom of each buttered cup-tin, fill half full of the souffle mixture, cover with greased paper, put into a pan boiling water and let them simmer slowly fifteen minutes; when done turn out on hot platter, leaving truffles uppermost, and serve at once.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 142. The excerpt below is the record exactly as published.

wo tablespoons flour; turn this into the milk and chestnuts, and the instant the mixture boils take from fire and add two tablespoons powdered sugar, yolks three eggs, and beat all well together ; stir in Bghtly the stiffly frothed whites of four eggs, pour into weU-greased souffle pan and oake in moderate oven twenty minutes. Serve as soon as taken from the oven. Chicken SouMe.—Take the breast of one raw chicken, cho]j fine, and pound in a mortar, melt a half tablespoon butter and stir into it one tablespoon eiich flour and sweet cream ; when boiling take from fire 172 SOUFFLES. and pour over the mixture in the mortar adding one egg ; pound well together, season with pepper and salt and pass through a sieve ; whip a gill of cream

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