Souffle of Chicken (Poulet souffle) a la Juliet
From The Swedish, French, American cook book, 1918
Serves 2
Can also be made in individual ramequin cups.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 280. The excerpt below is the record exactly as published.
Souffle of Chicken ( Poulet souffle ) a la Juliet Take two cups ground chicken, flavor with two tablespoons sherry; add to that one cup cold rich cream sauce, and, last, the whites of three or four eggs
Cook this with the app: pantry check, scaling, and the assistant.