Chicken Souffles
From Cookery and housekeeping, 1882
Serves 1
Tomato souffles are made in a similar manner. Care must be taken to get rid of the watery part of the tomato before mixing with the eggs.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 83. The excerpt below is the record exactly as published.
Chicken Souffles. These can be made with any kind of cooked poultry, game, or even meat, or with brains. The neatest arrangement for sending them to table is to have a supply of thin white china souffle cases, which will stand the oven. The chicken or other material is to be pounded with good stock or sauce, and passed through a tamis, the yolk of three or more eggs
Cook this with the app: pantry check, scaling, and the assistant.