Chicken Souffle d la Baronne

Ingredients

• legs of a raw chicken
• one raw egg yolk for each ounce of this meat
• a finely chopped truffle
• a dust each of salt
• a dust each of coralline pepper
• for every 2oz. of meat
• a gill of stiffly whipped cream
• the whites of two large eggs

Method

1. 1

   Mince and pound the chicken meat, sieve it, and mix with egg yolk, truffle, salt, and pepper.

2. 2

   For every 2oz. of meat, add a gill of whipped cream and the whisked egg whites.

3. 3

   Fill oiled paper cases with the mixture and bake for 12-15 minutes.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 38. The excerpt below is the record exactly as published.

Chicken Souffle d la Baronne. — Scrape off all the meat from the legs of a raw chicken, mince and pound it and rub it through a fine wire sieve ; to each ounce of this meat after sieving it add one raw egg yolk, a finely chopped truffle, and a dust each of salt and coralline pepper ; mix this well, then for every 2oz. of meat allow a gill of stiffly whipped cream, and the whites of two large eggs

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