Chicken Souffle

Preparation info

  • Difficulty


  • 6


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ½ lb. raw chicken meat
  • oz. butter
  • 1 egg yolk
  • salt and pepper
  • 2 tablesp. cream
  • 2 egg whites
  • ½ pt. Béchamel sauce


Mince chicken finely, gradually add butter and egg yolk, season well, sieve if desired. Stir in half-whipped cream, fold in stiffly-beaten egg whites. Place in a well-buttered soufflé mould or straight-sided tin; cover with greased paper and steam gently and evenly 50–60 min. (Individual moulds 25 min.)

Turn out on to a hot dish, coat quickly with sauce. Garnish with mushrooms and serve at once.