Chicken Souffle
- 2 cups scalded milk
- 1/3 cup butter
- 1/8 cup flour
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup stale soft bread crumbs
- 2 cups cold cooked chicken, finely chopped
- Yolks 3 eggs, well beaten
- 1 tablespoon finely chopped parsley
- 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 35 minutes in a slow oven. Serve with White Mushroom Sauce. Veal may be used in place of chicken.
Submitted by Aug 15, 2009
15 min
30 min
45 min