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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 Cassyjean - Torrington, CT Aug 15, 2009 15 min 30 min 45 min

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