Composition de Soufflé avec chair de volaille crue (Soufflé Mixture from Raw Chicken Flesh)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 kilogramme chicken mousseline forcemeat
- 5 egg whites
- butter
Instructions
- Beat 5 egg whites to a very firm snow.
- Incorporate them into a kilogramme of chicken mousseline forcemeat.
- Dress in buttered timbales and cook in a slow oven.