Chicken Souffle

Ingredients

• the nicest meat of a full sized, cold roast chicken
• two ounces of butter
• a table-spoonful of minced ham
• Make about half a pint of rich white sauce
• the yolks of four eggs
• salt
• pepper

Method

1. 1

   Mince chicken and toss in butter with ham.

2. 2

   Make white sauce, flavor with almonds, salt, and pepper.

3. 3

   Pound chicken, mix with sauce, add egg yolks, and whipped egg whites.

4. 4

   Bake in a quick oven.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 263. The excerpt below is the record exactly as published.

the nicest meat of a full sized, cold roast chicken ; mince the meat very finely, put it in a Chicken souffle. « . -.i , i! i. xx f rymg-pan with two ounces oi butter, and a table-spoonful of minced ham, and toss till the butter is absorbed. Make about half a pint of rich white sauce, flavour it with almonds, pepper, salt, and use a broth made of the bones and trimmings. Now throw the mince into a mortar, and pound it to a paste, moistening it with the sauce. Pass the puree through the sieve, and then stir lightly into it the yolks of four eggs

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