Petits Soufflés à la Henri IV

Ingredients

• 4 oa. cooked chicken meat
• i J oz. flour
• 2 whites of eggs
• a teaspoonful of lemon juice
• a little cooked ham or tongue
• i| oz. butter
• i| gills good white stock
• i oz. cooked ham
• a smaU trufile
• 8 large preserved mush- rooms
• salt
• pepper
• cayenne

Method

1. 1

   Melt the butter in a small stewpan, add the flour and stir till cooked, but do not let it get brown; add the stock and stir till it boils, add the yolks of egg, and stir over the fire until thoroughly blended.

2. 2

   Chop finely the ham and chicken meat (freed from gristle and skin), and put this to the mixture.

3. 3

   Now add the lemon juice and season with salt, pepper and a pinch of cayenne; beat up the whites of egg to a stiff froth, and mix with the above.

4. 4

   Fill up some buttered china or paper souffle cases, place a mushroom head on top of each, surrounded with a thin ring of truffle, bake in a moderately heated oven for about 15 minutes.

5. 5

   Dish up and serve quickly.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 8. The excerpt below is the record exactly as published.

Petits SoufS6s h. la Henri IV. (Chicken and Mushroom Souffles.) 4 oa. cooked chicken meat, i J oz. flour, 2 whites of eggs, a teaspoonful of lemon juice, a little cooked ham or tongue, i| oz. butter, ij gills good white stock, i oz. cooked ham, a smaU trufile, 8 large preserved mush- rooms, salt, pepper and cayenne

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