Souffle of Chickens

Ingredients

• the remnants of roasted chickens
• a little broth
• a good-sized piece of butter
• the yolks of four eggs
• the whites of five eggs

Method

1. 1

   Minced the white flesh and pound with broth, butter, salt, and pepper.

2. 2

   Beat yolks and mix with minced meat.

3. 3

   Strain through a sieve, beat whites, and combine.

4. 4

   Pour into a dish and bake in a moderate oven for 15-20 minutes.

As published

This recipe was extracted from Recipes for the million (1891), page 40. The excerpt below is the record exactly as published.

the yolks of four eggs, and a cupful of cream. Stir it over the fire, but do not boil it. Pour the gravy over the chicken. Some cooks add a little lemon juice, while others disapprove of the practice. When this is done the fricassee must be highly seasoned with pepper and salt 37 CHICKENS (RISSOLES OF). — Cut the white fleshy part from a dressed chicken, mince it, and simmer for a short time in either chicken or veal broth, reduced. Season well, and when cold divide into small balls, roll them up in paste, and fry to a delicate colour. Garnish with fried parsley. CHICKENS (ROAST). — Pluck, draw, singe, and truss the birds, dredge them with flour, cover the breasts with a sheet of buttered paper, and put them before a good fire for about twenty minutes, keeping them constantly turning, and basting with butter. Remove the paper from the breasts eight minutes before they are done, so that they may get brown. Serve with butter and parsley. , CHICKENS (SOUFLE OF).— This dish is made from the remnants of roasted chickens. Cut off the white flesh and mince it very small ; pound it in a mortar with a little broth, a good-sized piece of butter, and salt and pepper ; then beat up the yolks of four eggs, and mix with the minced meat. Strain the whole through a tammy, or a hair sieve ; beat up the whites of five eggs

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