Souffle of Chicken Strasbourg

Name: Souffle of Chicken Strasbourg
Ingredients: RAISE a chicken in some good stock; half a pint of whipped cream; the whites of three eggs; ragout of rounds of cold chicken, tongue, truffles and foie gras; set in a rich white veloute sauce

From The Dudley book of cookery and household recipes, 1909

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

Nutrition per serving

1352Calories

67 gProtein

50 gCarbs

98 gFat

Full nutrition (34 nutrients)

Calories1352 kcal

Protein67 g

Carbohydrates50 g

Fiber0.2 g

Sugars32 g

Total Fat98 g

Saturated Fat48 g

Monounsaturated Fat33 g

Polyunsaturated Fat11 g

Omega-30.1 g

Cholesterol882 mg

Sodium786 mg

Potassium1268 mg

Calcium649 mg

Iron4.8 mg

Magnesium106 mg

Phosphorus1016 mg

Zinc6.1 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D4.3 mcg

Vitamin C2.7 mg

Vitamin A949 mcg

Vitamin E3.8 mg

Vitamin K7.9 mcg

Vitamin B61 mg

Vitamin B123.8 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.5 mg

Niacin (B3)13 mg

Folate111 mcg

Choline582 mg

Caffeine0 mg

Water569 g

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 20. The excerpt below is the record exactly as published.

SOUFFLE OF CHICKEN STRASBOURG ~f) RAISE a chicken in some good stock. Take all the meat off* the bones and pound with a little of the essence reduced. Pass through a fine hair sieve and add half a pint of whipped cream and the whites of three eggs well whipped. Mix lightly and freeze in a souffle case for two and a half hours. Take out the centre and fill up with a ragout of rounds of cold chicken, tongue, truffles and foie gras, set in a rich white veloute sauce

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