Chicken Soufflé
- 1 cup white sauce
- Parsley
- Thyme
- Onion
- 1 cup cooked chicken or a mixture of veal & chicken or ham & chicken, chopped
- 2-3 eggs, whites & yolks beaten separately
- Butter
- For the white sauce:
- 3 Tbsps butter
- 3 Tbsps flour
- 1/4 tsp salt
- 1/8 tsp white pepper
- 1 cup milk
To make the white sauce, melt the butter. Slowly stir in the flour and seasoning and cook slowly without browning until the mixture bubbles. Remove from the high heat. Add the milk gradually, beating and stirring constantly until the sauce thickens.
Season 1 cup of white sauce with parsley, a little thyme and onion. Add the chopped chicken. While still hot, add the beaten egg yolks. Let it cool. Cut and fold into the mixture the egg whites, beaten until stiff.
Turn into a buttered dish. Bake with love for about 20 minutes in a hot oven at 400°F. Serve at once.
Season 1 cup of white sauce with parsley, a little thyme and onion. Add the chopped chicken. While still hot, add the beaten egg yolks. Let it cool. Cut and fold into the mixture the egg whites, beaten until stiff.
Turn into a buttered dish. Bake with love for about 20 minutes in a hot oven at 400°F. Serve at once.
Submitted by Feb 15, 2010
15 min
30 min
45 min