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Souffle de Volaille with Cooked Meat

Name: Souffle de Volaille with Cooked Meat
Yield: 2 servings
Ingredients: Finely pound one lb. of the white of cooked chicken-meat; six tablespoonfuls of cold, reduced, Béchamel sauce; add to it one and one-half oz. of butter; the yolks of five eggs; and the whites of six, beaten to a stiff froth

From A guide to modern cookery, 1909

Serves 2

Supréme sauce and derivatives of Allemande sauce are the best accompaniments.

Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 306. The excerpt below is the record exactly as published.

SOUFFLE DE VOLAILLE WITH COOKED MEAT Finely pound one lb. of the white of cooked chicken-meat ; add thereto six tablespoonfuls of cold, reduced, Béchamel sauce. Rub through tammy. Heat this preparation in a saucepan, without allowing it to boil, and add to it one and one-half oz. of butter, the yolks of five eggs, and the whites of six, beaten to a stiff froth

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