Chicken Souffle
Title: Chicken Souffle
Categories: Chicken, 1941
Yield: 6 servings
1 c Cooked, diced chicken
1/4 c Grated cheese
1/2 c Milk, scalded
3 tb Flour
2 tb Melted butter
Salt, pepper, and cayenne
3 Eggs
Paprika
Combine flour and butter. Add milk slowly, stirring constantly. Cook
over hot water until thick and smooth. Add cheese, slightly beaten egg yolks,
and chicken. Stir until well blended. Season to taste with salt, pepper, and
cayenne. Carefully fold in stiffly beaten egg whites. Pour into well-oiled
casserole. Sprinkle with paprika. Set in pan of warm water. Bake in moderate
oven (375 F) until an inserted knife comes out clean. 6 servings.