Chicken Souffle

This superbly light souffle is an unusual way to use up chicken leftovers. It is ideal to serve as a main supper dish for the family with fried potatoes and a salad. It also makes a tempting meal for invalids.


12 oz. butter 8 to 10 oz. finely minced

cooked chicken 8 fl. oz. thick bechamel

sauce, cooled

½ teaspoon salt

½ teaspoon freshly ground black


4 egg yolks

5 egg whites

Preheat the oven to fairly hot 375°F (Gas Mark 5, 190°C). Grease a 2-pint souffle dish with

1 tablespoon of the butter. Tie a piece of greaseproof or waxed paper around the outside of the dish, allowing it to

project 2 inches above the rim.

In a medium-sized saucepan, combine the chicken with the bechamel sauce. Add the remaining butter and the salt and pepper.

Place the pan over low heat and heat the mixture gently, stirring con-stantly. Remove the pan from the heat and allow the mixture to cool slightly. Add the egg yolks one at a time, beating well between each addition.

Put the egg whites in a bowl and beat them with a wire whisk or rotary beater until they form stiff peaks. With a metal

spoon, very lightly fold and cut the whites into the chicken mixture.

Pour this mixture into the prepared souffle dish and bake in the centre of the oven for 30 minutes or until the souffle

has puffed up and is lightly browned on top. Serve immediately.

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