Chicken Soufflee

Ingredients

• Milk J pint.
• Butter 2 oz.
• Fine flour 2 oz.
• Cold chicken 6 oz.
• Eggs 3.
• Pounded mace \
• Pepper V to taste.
• Salt j

Method

1. 1

   Mince and pound the chicken well.

2. 2

   Season it with pepper, salt, and a very little mace.

3. 3

   Make a sauce of the butter, flour, and milk.

4. 4

   After it has boiled add the pounded chicken.

5. 5

   When cool add the beaten yolks of the eggs.

6. 6

   Whip the whites to a firm froth, stir in lightly last of all.

7. 7

   Butter a soufflee tin well, and, if liked, ornament it with ham, hard-boiled eggs, and truffles.

8. 8

   Put in the mixture, steam for three-quarters of an hour.

9. 9

   Turn out and serve with well-flavoured Bechamel, mushroom, oyster, or celery sauce.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 68. The excerpt below is the record exactly as published.

Chicken Soufflee. Milk J pint. Butter 2 oz. Fine flour 2 oz. Cold chicken 6 oz. Eggs 3. Pounded mace \ Pepper V to taste. Salt j

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