Chicken Soufflé
A dish that gets its character from scalded milk and butter.
contains glutencontains dairycontains eggscontains meat
Ingredients
US
Metric
- 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
Make it lactose-friendly
- 2 cups scalded milk → lactose-free milk, oat milk, or almond milk
- ⅛ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- 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.
Nutrition (estimated, per serving)
| Calories | 387 |
|---|---|
| Protein | 12.3 g |
| Fat | 21.0 g |
| Carbs | 37.3 g |
| Fiber | 1.5 g |
| Sodium | 1484 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States