Soufflé de Volaille

Chicken Soufflé

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Dice the breast meat of a steamed or baked chicken. Layer in the soufflé. If you have a frozen truffle, mince it, and sprinkle over the