Veal or Chicken Souffle

Ingredients

• sufficient cold veal or chicken to measure one pint
• one tablespoonful of butter
• one tablespoonful of flour
• one teaspoonful of salt
• a half teaspoonful of white pepper
• one cupful of milk
• one tablespoonful of chopped parsley
• the stiffly whipped whites of four eggs

Method

1. 1

   Melt butter and flour, add salt, pepper, and milk gradually.

2. 2

   Simmer until thickened, then add chicken and set aside.

3. 3

   Stir in parsley and whipped egg whites.

4. 4

   Bake in a buttered dish for fifteen minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 50. The excerpt below is the record exactly as published.

VEAL OB CHICKEN SOUFFLE. Table Talk. Chop fine sufficient cold veal or chicken to measure one pint. Melt and mix together over the fire one table- spoonful each of butter and flour ; add one teaspoonful of salt, a half teaspoonful of white pepper and, gradually, one cupful of milk. When smoothly thickened simmer for a moment, add the chicken, stir well and set aside for ten minutes. Stir in lightly one tablespoonful of chop- 122 KIRMESS COOK BOOK. ped parsley and the stiffly whipped whites of four eggs. Turn into a buttered baking dish and bake in a moderate oven for fifteen minutes. CHICKEN WITH WHITE SAUCE. Mrs. Oavld's French Chef. Boil chicken whole in lukewarm water with salt and pepper, one or two claves, onion, and kitchen bouquet. Let simmer slowly until tender, cut into pieces to serve. Sauce. Melt piece of butter in a saucepan, add one tablespoon of flour,

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