Chicken Soufflé

Ingredients

• melt ½ ounce butter
• add ½ tablespoonful flour
• add ½ cupful cream or milk
• add the yolks of 3 eggs
• and 3 whites beaten to a stiff froth

Method

1. 1

   Prepare chicken forcemeat as directed.

2. 2

   Melt butter, add flour, stir and cook for 3 minutes.

3. 3

   Add cream or milk, stir and cook for 2 minutes.

4. 4

   When cold, mix with chicken forcemeat, add yolks and beaten whites.

5. 5

   Butter a timbale form, fill with forcemeat, set in hot water, cover with buttered paper, and bake for 40 minutes.

Nutrition per serving

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 252. The excerpt below is the record exactly as published.

melt % ounce butter in a saucepan, add Vs table- spoonful flour ; stir and cook 3 minutes ; add % cupful cream or milk, stir and cook 2 minutes ; then set aside. When cold mix the sauce with the chicken forcemeat, add the yolks of 3 eggs and 3 whites beaten to a stiff froth. Butter a plain 2-quart-timbale form, lay around a piece of white buttered paper in the bottom, and dust the inside of form with flour ; fill it with the forcemeat ; set the form in a pan of hot water, cover with buttered paper ; place it in a medium-hot oven, and bake 40 minutes. In the meantime pre- pare a chicken broth from the carcasses of the chickens (reserving the second joints and legs for other purposes). Melt 2 ounces butter in a saucepan ; add ly^ tablespoonful fiour, cook and stir 3 min- utes ; add 1 pint of chicken broth, 1 even teaspoonf ul salt, and cook 10 minutes ; add Ys pint cream, cook 5 minutes ; then strain the sauce. Trim and cut into round pieces 6 slices of boiled beef tongue ; place them with 6 large and 6 small trufSes in a saucepan over the fire ; cover them with the sauce mentioned above, let them heat through. When ready to serve, turn the souffle on to a warm dish ; arrange the large truffles and tongue alternately in a circle on top the souffl6 ; cut the small truffles in half, and lay them close to the edge as a border. Serve the sauce in a sauce bowl with the souffl6. Epigram of Chicken. — Bemove the breasts from 2 young chickens, each weighing 2 pounds and prepare the fillets as di- CHICKEN. 876 rected ; then bone the thighs, stnff them with chicken forcemeat, and sew np ; lay the thighs in a saucepan with 1 sliced onion, a bonqnet, and a small carrot ; cover with broth and cook 30 min* ntes ; then remove, lay them under a light weight till cold. Place the fillets in a buttered pan, pour over 3 ounces butter ; cover with buttered paper ; place the pan in an oven, cook 15 minutes, basting frequently with the butter. When the thighs are cold dip them into beaten egg and bread crumbs ; fry to a golden color in butter. Arrange them in a circle alternately with the fillets and decorate the wings. Fill the center with a chestnut ragoiit, prepared as fol- lows : Boil 18 large chestnuts in water 20 minutes, then take them out ; remove the shell and the brown skin. Melt 1 ounce butter in a saucepan ; add 1 tablespoonful fiour

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