Chicken Souffle Recipe ingredients

• 2 cups cold roast chicken
• ¼ cup cold boiled ham or tongue
• 5 tablespoons Crisco
• 2 tablespoons flour
• ½ cup cream
• ¾ cup chicken broth
• ¼ cup chopped nut meats
• salt and paprika to taste
• 4 eggs beaten separately

To prepare this Chicken Souffle Recipe, first the chicken, ham or tongue should be chopped very fine before measuring. Melt 3 tablespoons Crisco in a frying pan; add the chopped meat and stir over fire until Crisco is absorbed. Make a sauce of 2 tablespoons Crisco, the flour, broth and cream. Pound the meat in a mortar, adding meanwhile the sauce. Press the whole through a fine sieve; add the nut meats, seasonings and yolks of eggs. Mix thoroughly, and fold in the whites of eggs. Bake in a Criscoed dish till firm in the center. Serve with mushroom or tomato sauce. This may also be cooked in individual dishes. 25 minutes will be needed for cooking in a large dish, about 12 minutes in individual dishes. It is better to cook a souffle too long than too short a time always, provided that the temperature be kept about 208 degree F.