Chicken Soufflé

Name: Chicken Soufflé
Yield: Serves 4
Ingredients: pinch of mace or nutmeg; 4 eggs, separated; salt and freshly ground black pepper; a little orated lemon rind; butter; ¼ pint béchamel sauce; 2 ounces cooked ham or tongue; 6 ounces cooked chicken

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

6 ounces cooked chicken
2 ounces cooked ham or tongue
butter

Starter
Main course

Method

Mince the chicken and ham (or tongue) together, then blend until smooth in an electric blender with 2 tablespoons butter and 1 pint Béchamel Sauce. The sauce must be thick, or the mixture will be too moist.