Frenchdinner

Chicken Souffle

Name: Chicken Souffle
Yield: 3 servings
Cuisine: French
Ingredients: One pint of cooked chicken, finely chopped; one pint of cream sauce; four eggs; one teaspoonful of chopped parsley; one teaspoonful of onion juice; salt, pepper

From Miss Parloa's new cook book and marketing guide, 1880

Serves 3

Any kind of delicate meat can be used, the souffle taking the name of the meat of which it is made.

Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 87. The excerpt below is the record exactly as published.

Chicken Souffle. One pint of cooked chicken, finely chopped ; one pint ot cream sauce, four eggs, one teaspoonful of chopped parsley, one teaspoonful of onion juice, salt, pepper

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