Chicken Souffle

Ingredients

• Put 1 tablespoonful of butter
• 1 tablespoonful of flour
• 1 pint of milk
• 1/2 cup of stale bread crumbs
• 1/2 teaspoonful of salt
• 2 dashes of pepper
• 1 tablespoonful of chopped parsley
• 1 can of chopped chicken
• the well beaten yolks of 3 eggs

Method

1. 1

   Stir in flour until smooth, add milk and stir until it boils.

2. 2

   Cook for 1 minute.

3. 3

   Take from the fire, add salt, pepper, parsley, chicken, and beaten yolks.

4. 4

   Beat the whites to a stiff froth and stir them in carefully.

5. 5

   Butter a baking dish, pour in this mixture and bake for 20 minutes; serve quickly.

Nutrition per serving

As published

This recipe was extracted from Delicate dishes (1896), page 20. The excerpt below is the record exactly as published.

e tablespoonful of flour, heaping, in cold milk, with parsley and a small white l/ALEUTINr^ VALENTINE & COMPflNY. VMr n ISHLO Coach and Car Varnishes and Colors. 58 LUNCHEON. onion and put it in the milk. Let it boil a few minutes, then strain out the onion and parsley and add i table- spoonful of butter. Butter a deep dish and fill it with alternate layers of flaked salmon, salt, pepper and the dressing. Sprinkle bread crumbs over the top and bake I hour. Mrs. A. C. Guion. FOR LUNCHEON. Round steak nearly an inch thick. Cut in small pieces about an inch square. Put a layer of meat in the bottom of a baking dish. Season with pepper and salt and dredge thickly with flour. Repeat, seasoning and dredging each layer, until the dish is about ^ full. Cover with water which has been seasoned with i^ cup of tomato juice, or i^ teaspoonful of Worcestershire sauce, or a little onion. Cover and bake 2 hours in a moderate oven. Mrs. H. L. Humphrey. CUCUMBER AND SHRIMP. A CREOLE RECIPE. Use 4 short, thick cucumbers and i can of shrimp. Mince shrimp very fine; add 4 common soda crackers, rolled very fine; 3 tablespoonfuls of melted butter, a pinch of cayenne pepper, ^ cupful of milk and a pinch of salt, if necessary. Halve the cucumbers, scoop out the A.N.Warner&Co.l =""^'"" 53rd St. & Lake Ave., Chicago LUNCHEON. 59 seeds and add to the shrimp mixture. Fill the cucumber shells with the mixture, adding a little water, if not moist enough. Sprinkle with cracker crumbs and place in the oven 20 minutes. Put a whole shrimp on the top for effect. Mrs. F. W. Norwood. SALMON IN A MOULD. Drain the liquor from i can of salmon, and remove the bones and skin. Chop fine and rub into it until smooth, 4 tablespoonfuls of melted butter, season with salt, pepper and minced parsley, also a little celery, if liked. Beat 4 eggs well, add Y-z cupful of cracker crumbs, mix all well and thoroughly. Put into a buttered mould and steam one hour. SAUCE. Boil I cupful of milk and thicken with i tablespoon- ful of corn starch; add to the liquor from the salmon, i tablespoonful of butter, i egg, and i teaspoonful of catsup. Put the egg in last and very carefully. Boil i minute. Turn the salmon out of the mold and pour the sauce around. Mrs. L. B. Mason. TURBOT OR ESCALLOPED FISH. Steam or boil a large whitefish with 2 bay leaves, 4 cloves and a small sliced onion, until the fish is done; l/ALEUTINrr YflLENTlNE & GOiftPflNy. VAr n ISHLO Coach and Car Yarnisbes and Colors. 60 LUNCHEON. about i^ an hour. Boil i pint of milk, thicken with 2 tablespoonfuls of flour, and add ^ pound of butter, salt, pepper and minced parsley. When cool add 2 beaten eggs. Pick the fish to pieces, laying it in a buttered dish, covering each layer with the sauce, until the dish is full; cover the top with bread crumbs, dot thickly with bits of butter and bake until brown. Mrs. Elmer Washburn. LYONNAISE POTATOES. Cut into cubes enough cold boiled potatoes to make I quart, add i large teaspoonful salt and ^ of pepper. Put 3 tablespoonfuls butter into frying pan, add i table- spoonful minced onion and i of minced parsley, cook 3 minutes, stirring constantly; add the potatoes and stir with a fork, very carefully, until brown and hot. Mrs. Homer P. Knapp. CHICKEN SOUFFLE. Put I tablespoonful of butter in a saucepan and when melted, stir in i tablespoonful of flour until smooth, add I pint of milk and stir until it boils. Add ^ cup of stale bread crumbs; cook i minute. Take from the fire, add y^, teaspoonful of salt, 2 dashes of pepper, i A. N. W3rn6r06 UChardSt &LiikeAve.,Chicago LUNCHEON. 61 tablespoonful of chopped parsley, i can of chopped chicken and the well beaten yolks of 3 eggs

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