Left-over foods and how to use them

by Elizabeth O. Hiller

Chicken Souffle

• 2 cups scalded milk.
• 2 tablespoons butter.
• 2 tablespoons flour.
• ½ teaspoon salt.
• ½ teaspoon celery salt.
• ⅛ teaspoon pepper.
• ⅓ cup fine soft bread crumbs.
• 2 cups left-over cooked fowl or
• chicken, chopped very fine.
• Yolks of four eggs well beaten.
• 2 teaspoons finely chopped parsley.
• Whites four eggs beaten stiff and dry.

Process: Melt butter in sauce-pan, add flour mixed with seasonings, stir to a smooth paste; add milk gradually, beating constantly, add bread crumbs and cook three minutes; remove from range; add chicken, yolks of eggs and parsley, cut and fold in the whites of eggs. Turn mixture into a well-buttered baking dish and bake thirty-five minutes in a moderate oven. Serve with Cream, Bechamel or Supreme Sauce. Left-over turkey or veal may be used instead of chicken.