nut-freesoy-freefish-freeshellfish-free
Souffle of Chickens a la Creme
From The thorough good cook, 1895
Serves 4
Watch the oven temperature to avoid burning.
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 147. The excerpt below is the record exactly as published.
Souffle of Chickens a la Creme. This dish is made of the remnants of roasted chickens. Take off the white flesh and mince it very small, pound it in a mortar with a little Bechamel (p. 327), a good lump of fresh butter, and salt and pepper ; with this mix the yolks of four eggs. Strain the whole through a tammy, or a hair-sieve ; then beat the whites of five eggs
Cook this with the app: pantry check, scaling, and the assistant.