American Medium Fannie Merritt Farmer
Chicken Soufflé
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 263slow oven. Serve with White Mushroom Sauce. Veal may be used in place of chicken.
Ingredients
grocery- ⅛ cup butter
- ⅛ cup flour
- ⅛ teaspoon pepper
- ½ cup stale soft bread crumbs
- Yolks 3 eggs, well beaten
- Whites 3 eggs, beaten stiff
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Required Gear
kitchen
Soufflé dish or baking dish For baking the soufflé * We may earn a commission from these links.
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Instructions
- 1
No instructions provided
Recipe by Fannie Merritt Farmer from The Boston Cooking-School Cook Book , Chapter 17 (1896)