Chicken Soufflé à la Baronne

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904
Source
The "Queen" cookery books. No. 4. Entree
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (9)
Instructions (8)
  1. Scrape off all the meat from the legs of a raw chicken, mince and pound it and rub it through a fine wire sieve.
  2. To each ounce of this meat after sieving it add one raw egg yolk, a finely chopped truffle, and a dust each of salt and coralline pepper.
  3. Mix this well.
  4. For every 2oz. of meat allow a gill of stiffly whipped cream, and the whites of two large eggs, previously whisked to a firm froth with a pinch of salt.
  5. Have ready some small stiff paper cases previously oiled on the outside, and then dried.
  6. Fill these three parts full with the soufflé mixture.
  7. Bake for twelve or fifteen minutes in a moderate oven.
  8. Serve at once on a napkin.
Original Text · last edited 4 days ago
Chicken Soufflé à la Baronne.—Scrape off all the meat from the legs of a raw chicken, mince and pound it and rub it through a fine wire sieve; to each ounce of this meat after sieving it add one raw egg yolk, a finely chopped truffle, and a dust each of salt and coralline pepper; mix this well, then for every 2oz. of meat allow a gill of stiffly whipped cream, and the whites of two large eggs, previously whisked to a firm froth with a pinch of salt. Have ready some small stiff paper cases previously oiled on the outside, and then dried; fill these three parts full with the soufflé mixture, and bake for twelve or fifteen minutes in a moderate oven. Serve at once on a napkin.
Notes
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