Chicken Souffle (Hot)
From Entrees made easy, 1905
Bake for 15 minutes if using small souffle cases.
Presented as published in 1905. 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 Entrees made easy (1905) by Peel, C. S. Mrs., page 10. The excerpt below is the record exactly as published.
Chicken Souffle (Hot). Made exactly as described in the general directions for souffles, using 1 gill of chicken stock for the panade, and when this is thoroughly blended, adding \ gill of cream, boil up again, then mix in the 4 oz. of chicken puree, made from the remains of the breast of a boiled chicken. Put it in the prepared souffle case, and bake ; if small souffle cases are used, bake for 15 minutes. Souffle a la Bourgeoise (Hot). This is excellent for using up any scraps. Make the sauce with 1 gill of beef or mutton gravy, according to whether you use roast beef or mutton ; if this is not at hand, use 1 gill of water flavoured with Worcester sauce, or any other flavoured sauce to taste. Mix in the minced meat and eggs, and finish as before. Game Souffles (Hot). Pound and sieve 4 oz. of any cold, cooked game, and mix it with the panade prepared with 1 gill of good brown stock (made from the bones 37 ENTREES MADE EASY and trimmings of the birds), then add the eggs. Have ready the souffle cases, fill with the mix- ture, and bake for 10 to 15 minutes. Turn out and serve. Hare Mousse (Hot). Chop and pound 1 lb. of raw hare, add to it 3 oz. of finely chopped fried bacon and 2 oz. of ham, mix in 3 egg yolks, and \ gill of cream
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.