Chicken Soufflé
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g skinless chicken flesh
- g flour
- g butter
- g grated Parmesan
- dl milk
- eggs
- pinch salt
Instructions
- Make a balsamella (béchamel) with butter, flour and milk; off the boil, stir in Parmesan, salt, yolks and finely chopped chicken.
- Beat the whites stiff and fold them gently into the mixture.
- Pour into a heatproof dish, brown lightly in a Dutch oven, and serve hot (or cold).