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Chicken Souffle
| Recipe Submitted by: |
Franz Hanke |
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| Categories: |
Entrees>Chicken |
| Yield: |
30 portions |
| Ingredients |
Amount |
Method |
| Cooked Chicken Meat |
5 lbs. |
Dice chicken meat.
Combine butter, flour, seasonings, stock,
and milk to make a thin white sauce.
Add bread crumbs and egg yolks, mix
well.
Fold in chicken.
In a separate clean, dry, mixing bowl, whip
egg whites to a soft peak. Fold into chicken
mixture.
Pour into individual greased souffle dishes.
Bake at 325° for 15 minutes, until fully
risen. |
| Butter, melted |
2 cups |
| Flour |
6 ounces |
| Salt and Pepper |
to taste |
| Chicken Stock, cold |
2 ½ cups |
| Milk |
3 ¾ cups |
| Bread Crumbs, fine |
1 lb. |
| Egg Yolks, beaten |
24 each |
| Egg Whites |
24 each |
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| Chef's Tips: |
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| Souffles must be served immediately. Serve
with bechamel or supreme sauce on side. |
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