Souffle of Chicken (Poulet souffle) a l’Americaine

Ingredients

• one cup of cooked cold chicken
• two tablespoons cold cream sauce
• yolks and whites of two eggs
• flavor with wine
• pepper to taste
• salt to taste

Method

1. 1

   Put the chicken through the machine once.

2. 2

   Add cream sauce, egg yolks, and flavorings.

3. 3

   Butter ramequin cups, stir in the mixture, beat egg whites to a froth, and add.

4. 4

   Fill cases and cook in hot water for 10-12 minutes.

5. 5

   Serve hot with sauterne sauce.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 292. The excerpt below is the record exactly as published.

salt to taste. Decorate a ring mould or timbale cup with truffles and cooked, smoked tongue strips, like daisies, flow¬ ers, or any design wished. Fill the mousse into the mould, carefully, with a paper tube. Put in the oven in hot water and cook — un¬ covered — from fifteen to twenty minutes, according to size of the mould. When done, turn out and serve around with a rich su¬ preme sauce highly flavored with wine. Entree for luncheon or dinner. Souffle of Chicken ( Poulet souffle) a l’Americaine Take cooked cold chicken and put through machine once. Add to each cup of chicken two tablespoons cold cream sauce and yolks and whites of two eggs; flavor with wine

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