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Chicken Souffle

  • 1 1/2 cups chicken
  • 1/2 cup mushrooms
  • 2 tablespoons butter
  • 4 tablespoons flour
  • 1/2 cup bread crumbs
  • 3 egg yolks
  • 1/2 cup chicken stock
  • 1/2 cup cream
  • salt and cayenne
  • 1 teaspoon parsley
  • 3 egg whites
  • 1/4 cup sherry
Melt butter; add flour, seasonings, stock, cream, chicken, mushrooms, bread crumbs; cook ten minutes; add egg yolks and cut and fold in whites beaten until stiff, and the sherry. Bake in buttered baking dish forty minutes (be patient, you rascal). Serve immediately with or without Mushroom Sauce.
Submitted by Cassyjean - Torrington, CT Jul 14, 2009 15 min 30 min 45 min

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