Classic Culinary Arts:
Chicken Souffle Recipe
Chicken Souffle Recipe, part of the classic American culinary arts. Pieces such as Chicken Souffle Recipe are classics from nineteenth century America, with old-fashioned ingredients, cooking techniques, and cooking utensils. Even the instructions and terminology are original, so you'll get a taste of classic culinary arts by just reading them. And these free recipes and techniques are yours to use and share as you'd like.
Chicken Souffle Recipe
One pint of cooked chicken, finely chopped; one pint of cream sauce, four eggs, one teaspoonful of chopped parsley, one teaspoonful of onion juice, salt, pepper. Stir the chicken and seasoning into the boiling sauce. Cook two minutes. Add the yolks of the eggs, well beaten, and set away to cool. When cold, add the whites, beaten to a stiff froth. Turn into a buttered dish, and bake half an hour. Serve with mushroom or cream sauce. This dish must be served the moment it is baked. Any kind of delicate meat can be used, the souffle taking the name of the meat of which it is made.
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