Chicken Soufflé

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 2 cups scalded milk.
  • ¼ cup butter.
  • ¼ cup flour.
  • 1 teaspoon salt.
  • 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 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.