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Chicken Soufflé 2 cups scalded milk

2 cups cold cooked chicken, finely chopped 1/3 cup butter 1/8 cup flour

Yolks 3 eggs, well beaten 1 teaspoon salt

1 tablespoon finely-chopped parsley 1/8 teaspoon pepper

1/2 cup stale soft bread crumbs

Whites 3 eggs, beaten stiff

Make a sauce of first five ingredients, add bread crumbs, and cook two minutes; remove from fire, add chicken, yolks of eggs, and parsley, then fold in whites of eggs. Turn in a buttered pudding-dish, and bake thirty-five minutes in a slow oven. Serve with White Mushroom

Sauce.

Veal may be used in place of chicken.

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