Make a white sauce with 2 cups of milk, 1 tablespoon butter, 1 tablespoon flour, 1 teaspoon salt, 1 saltspoon pepper. When made, add one-half teacup bread crumbs. Cook for two minutes, then add 2 cups minced white meat of chicken, the yolk of 3 eggs, well beaten, the whites of 3 eggs well beaten or until stiff, 1 tablespoon chopped parsley and last of all add one large claret glass of good sherry. Mix well and bake for 35 minutes in a buttered dish. Serve hot, and do not let it stand, else the souffle will fall.
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