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
Veal may be used in place of chicken.
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