Chicken Souffle by Miss Berg

Chicken Souffle by Miss Berg

Miss Berg’s Chicken Souffle

This is a first prize winning recipe for Chicken Souffle by Miss Rose N. Berg.  The recipe was found in the San Francisco Chronicle printed on March 23, 1919.

Chicken Souffle Recipe

Make two cups of white sauce by melting one tablespoonful of butter and rubbing in as much four. Add a cup of hot milk. Salt and pepper to taste. Cook all until smooth, strain and add a cup of minced chicken with the beaten yolks of three eggs, salt, pepper and a slice of onion. Mince one teaspoonful of parsley and cook all together for three minutes. Take from the fire and cool, then fold in the stiffly beaten whites. Put in buttered ramekins and bake until they are puffed and brown.

Miss Rose N. Berg, 1610 Scott Street, San Francisco – San Francisco Chronicle – 23 Mar 1919

chicken souffle

Chicken Souffle by Miss Berg

A Chicken Souffle recipe from 1919

Course Chicken
Cuisine American
Cook Time 30 minutes

Ingredients

  • 1 tbsp flour
  • 1 tbsp butter
  • 1 cup milk hot
  • 1 cup chicken minced
  • 3 eggs separated
  • 1 slice onion
  • 1 tsp parsley

Instructions

  1. Make two cups of white sauce by melting one tablespoonful of butter and rubbing in as much four. Add a cup of hot milk. Salt and pepper to taste.

  2. Cook all until smooth,strain and add a cup of minced chicken with the beaten yolks of three eggs, salt, pepper and a slice of onion.

  3. Mince one teaspoonful of parsley and cook all together for three minutes.

  4. Take from the fire and cool, then fold in the stiffly beaten whites.

  5. Put in buttered ramekins and bake until they are puffed and brown.

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