Chicken Souffle

Ingredients

• one pint of cooked chicken
• one pint cream sauce
• one tablespoon minced parsley
• one teaspoon onion juice
• yolks of two eggs

Method

1. 1

   When cream sauce is boiling, add minced chicken and yolks of eggs.

2. 2

   Let stand until cold, then add beaten egg whites.

3. 3

   Butter a baking dish, put in mixture, place in a larger pan with boiling water, and bake in a hot oven for twenty minutes.

4. 4

   Serve with tomato sauce.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 27. The excerpt below is the record exactly as published.

CHICKEN SOUFFLE. One pint of cooked chicken, one pint cream sauce, one table- spoon minced parsley, one teaspoon onion juice. When the , cream sauce is boiling add the meat, which has been minced fine and yolks of two eggs

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