Chicken Souffle

Ingredients

• 2 tablespoons flour
• 2 tablespoons butter
• 1 teaspoon salt
• J teaspoon pepper
• 2 cups scalded milk
• i cup stale bread crumbs
• 2 cups cold chicken
• 1 tablespoon chopped parsley
• 3 eggs

Method

1. 1

   Make a white sauce from the butter, flour, salt, pepper and milk.

2. 2

   Add the crumbs and cook until quite thick.

3. 3

   Take from the fire and beat in the chicken, parsley and the yolks of the eggs beaten till thick and lemon-colored.

4. 4

   Whip the whites until stiff and dry and fold in.

5. 5

   Pour in a buttered dish and set in a pan of hot water and bake in a hot oven thirty-five minutes.

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 45. The excerpt below is the record exactly as published.

CHICKEN SOUFFLE 2 tablespoons flour 2 tablespoons butter 1 teaspoon salt J teaspoon pepper 2 cups scalded milk i cup stale bread crumbs 2 cups cold chicken 1 tablespoon chopped parsley 3 eggs

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