Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Chicken Soufflé

• 1½ cups chicken
  ½ cup mushrooms
  2 tablespoons butter
  4 tablespoons flour
  ½ cup bread crumbs
  3 egg yolks
  ½ cup chicken stock
  ½ cup cream
  salt and cayenne
  1 teaspoon parsley
  3 egg whites
  ¼ cup sherry

Melt butter; add flour, seasonings, stock, cream, chicken, mushrooms, bread crumbs; cook ten minutes; add egg yolks and cut and fold in whites beaten until stiff, and the sherry. Bake in buttered baking dish forty minutes. Serve immediately with or without [Mushroom Sauce].