Chicken Souffle Recipe 2 ingredients

• 2 cups scalded milk
• 2 cups cold cooked chicken, finely chopped
• 1/3 cup butter
• 1/8 cup flour
• Yolks 3 eggs, well beaten
• 1 teaspoon salt
• 1 tablespoon finely-chopped parsley
• 1/8 teaspoon pepper
• ½ cup stale soft bread crumbs
• Whites 3 eggs, beaten stiff

To prepare this Chicken Souffle Recipe 2, first make a sauce of first five ingredients, add bread crumbs, and cook two minutes; remove from fire, add chicken, yolks of eggs, and parsley, then fold in whites of eggs. Turn in a buttered pudding-dish, and bake thirty-five minutes in a slow oven. Serve with White Mushroom Sauce. Veal may be used in place of chicken.