Cold Chicken Soufflé
From Entrees made easy, 1905
Any cold meat or fish may be used.
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 23. The excerpt below is the record exactly as published.
Cold Chicken Souffl6 (Cold). Mince down the remains of any cooked chicken (not too finely), season with mayonnaise, pepper and salt. Paper a souffle dish, and lay in a layer of aspic whipped to a stiff froth
Cook this with the app: pantry check, scaling, and the assistant.