Chicken Souffle

Ingredients

• 1 1/2 cups chicken
• 1/2 cup chicken stock
• 1/2 cup mushrooms
• 1/2 cup cream
• 2 tablespoons butter
• salt
• cayenne
• 4 tablespoons flour
• 1 teaspoon parsley
• 1/2 cup bread crumbs
• 3 egg whites
• 3 egg yolks
• 1/2 cup sherry

Method

1. 1

   Melt butter; add flour, seasonings, stock, cream, chicken, mushrooms, bread crumbs; cook ten minutes; add egg yolks and cut and fold in whites beaten until stiff, and the sherry.

2. 2

   Bake in buttered baking dish forty minutes.

3. 3

   Serve immediately with or without Mushroom Sauce.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 50. The excerpt below is the record exactly as published.

Chicken Souffle \\ cups chicken ^ cup chicken stock \ cup mushrooms \ cup cream 2 tablespoons butter salt and cayenne 4 tablespoons flour 1 teaspoon parsley \ cup bread crumbs 3 egg whites 3 egg yolks \ cup sheriy Melt butter; add flour, seasonings, stock, cream, chicken, mushrooms, bread crumbs ; cook ten minutes ; add Qgg yolks and cut and fold in whites beaten until stiff, and the sherry. Bake in buttered baking dish forty minutes. Serve immediately with or without Mushroom Sauce. Chicken Timbales 2 cups raw chicken meat \ teaspoon salt \ cup bread crumbs — soft few grains cayenne 1 cup beaten cream 4 egg whites beaten until stiff Chop meat and press through sieve ; add remaining in- gredients and fill buttered timbale molds which have been previously sprinkled with finely chopped pickles or olives. Bake in pan of hot water twenty minutes. Remove and serve with Hollandaise Sauce or Parmesan Sauce. Chicken Mousse 1 cup chicken stock

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