Chicken Souffle
- 2 Tbsp flour
- 2 Tbsp butter
- 1 tsp salt
- 1/8 tsp pepper
- 2 cups milk, scalded
- 2 cups cold chicken
- 1/2 cup breadcrumbs
- 1 Tbsp parsley, chopped
- 3 eggs, whites & yolks separated
Make a white sauce with the butter, salt, flour, pepper and scalded milk. Add the breadcrumbs and cook until thick.
Remove the sauce from the fire and stir in the chicken, chopped parsley and egg yolks, beaten until thick and lemon-colored. Whip the egg whites until stiff and dry and fold in.
Pour the mixture into a buttered dish and set in a pan of hot water. Bake in a hot oven at 400°F for 35 minutes (be patient, you rascal).
Remove the sauce from the fire and stir in the chicken, chopped parsley and egg yolks, beaten until thick and lemon-colored. Whip the egg whites until stiff and dry and fold in.
Pour the mixture into a buttered dish and set in a pan of hot water. Bake in a hot oven at 400°F for 35 minutes (be patient, you rascal).
Submitted by Jun 18, 2010
15 min
30 min
45 min