Chicken Soufflé

Ingredients

• 2 cups scalded milk
• ⅛ cup butter
• ⅛ cup flour
• 1 teaspoon salt
• ⅛ teaspoon pepper
• ½ 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

Steps

1. 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 thirty-five minutes in a slow oven. Serve with White Mushroom Sauce. Veal may be used in place of chicken.

More recipes with milk, butter, flour, breadcrumbs, chicken, eggs or parsley

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.