Little Chicken Soufflés à la Baronne

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

the breast or leg of a raw chicken ↝ Chicken, breast, boneless, skinless, raw [Poultry Products]
two ounces of the meat, after it is passed through the sieve ↝ Chicken, roasting, meat only, raw [Poultry Products]
two raw yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
one or two truffles chopped fine
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
white pepper ↝ Spices, pepper, white [Spices and Herbs]
a tiny dust of cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
a quarter of a pint of whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
the whites of three small eggs that have been whipped stiff with a pinch of salt ↝ Egg, white only, raw [Eggs and omelets]
some little stiff red-edged paper cases oiled on the outside, and then dried

For serving

Veloute or tomato sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (8)

Take the breast or leg of a raw chicken, scrape off the meat, pound and pass it through a coarse hair or fine wire sieve.
To two ounces of the meat, after it is passed through the sieve, add two raw yolks of eggs, one or two truffles chopped fine, a pinch of salt and white pepper, and a tiny dust of cayenne.
Mix this well together, then add a quarter of a pint of whipped cream and the whites of three small eggs that have been whipped stiff with a pinch of salt.
Have some little stiff red-edged paper cases oiled on the outside, and then dried.
Fill them three parts full with the soufflé mixture.
Bake them in a moderate oven for twelve or fifteen minutes.
Serve on a napkin or dish.
Veloute or tomato sauce can be served in a sauceboat.

Original Text

Little Chicken Soufflés à la Baronne.
(Petits Soufflés de Volaille à la Baronne.)
Take the breast or leg of a raw chicken, scrape off the meat, pound and pass it through a coarse hair or fine wire sieve; to two ounces of the meat, after it is passed through the sieve, add two raw yolks of eggs, one or two truffles chopped fine, a pinch of salt and white pepper, and a tiny dust of cayenne; mix this well together, then add a quarter of a pint of whipped cream and the whites of three small eggs that have been whipped stiff with a pinch of salt. Have some little stiff red-edged paper cases oiled on the outside, and then dried; fill them three parts full with the soufflé mixture, bake them in a moderate oven for twelve or fifteen minutes; serve on a napkin or dish. Veloute or tomato sauce can be served in a sauceboat.

Notes

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