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Chicken Soufflé

  • 2 Tbsps butter
  • 2 Tbsps flour
  • 1 1/2 cups milk, or milk and chicken stock
  • 1/4 tsp grated lemon rind
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 cup minced chicken
  • 3 eggs
  • 1/2 cup stale bread crumbs
Blend the butter and flour in a saucepan without browning. Add the milk and stir until boiling. Put in the salt, pepper, bread crumbs and lemon rind. Cool. Slowly stir in the chicken. Beat and add the eggs- the yolks beaten until thick and the whites stiff. Bake in a well greased pan, in a moderately hot oven at 375° for about half an hour.
Submitted by Tess M Sep 25, 2009 15 min 30 min 45 min

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