Chicken soufflé

Chicken soufflé

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
3-4 golden shallots or spring onions, chopped
60g butter
3 tablespoons plain flour
375ml milk, warmed
1/2 teaspoon dried marjoram
1 teaspoon parsley, chopped
freshly ground black pepper
4 egg yolks
130g chicken meat, cooked and chopped
5 egg whites
salt

Method

  1. Prepare a 1.5 litre soufflé dish. Place a baking tray on a shelf in the centre of a preheated hot oven (200°C).
  2. Cook shallots or spring onions in butter for 1–2 minutes. Add flour and cook, stirring, for a few minutes. Remove from heat and add warm milk, herbs, salt and pepper.
  3. Return to heat, bring slowly to the boil and boil for 2 minutes, stirring constantly. Remove sauce from heat and cool slightly. Beat in egg yolks one at a time. Add chicken.
  4. Beat egg whites with pinch of salt until stiff. Lightly fold into chicken mixture, then pour into prepared dish.
  5. Immediately place dish on baking tray, close oven door, and turn oven down to moderately hot (190°C). Bake soufflé for about 35 minutes.

Variations

  • Replace chicken with ¾ cup of any of the following: tinned tuna, drained and flaked; diced cooked lobster, prawns or crab; finely chopped cooked brains or sweetbreads.
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