Recipe: Chicken Souffle with Mushroom Sauce (1950's)

CHICKEN SOUFFLE

3 tablespoons butter
1 teaspoon minced onion
4 tablespoons flour
1 cup milk
1 cup finely minced chicken or turkey
4 eggs, separated
Mushroom Sauce (recipe follows)

Melt butter in a saucepan, add onion and cook until yellow.

Stir in the flour. Add the milk and cook and stir until smooth and thickened.

Add chicken, stir to combine and remove from heat.

Beat egg yolks until thick and lemon colored. Stir in the slightly cooled chicken mixture.

Beat egg whites until stiff, but not dry, and fold gently through the chicken mixture. Pour into a lightly buttered baking dish, set in a pan of hot water.

Bake in a moderate oven, 350 degrees F, for about one hour, or until a knife inserted in the center comes out clean.

Serve with mushroom sauce.

MUSHROOM SAUCE

2 cups chopped mushrooms*
4 tablespoons butter, divided use
3 tablespoons flour
3/4 teaspoon salt
1 1/2 cups milk

Saute mushrooms in 2 tablespoons butter until tender; set aside. Melt remaining 2 tablespoons butter in a saucepan, stir in flour. Add milk and stir constantly over low heat until sauce thickens. Add salt and mushrooms.

*If canned mushrooms are used instead of fresh ones it is not necessary to cook until tender before adding sauce.

SERVING SUGGESTION:

PARTY LUNCHEON:
Chicken souffle with mushroom sauce, buttered new peas, grapefruit and orange salad, hot rolls, butter, chocolate cup cakes, milk and coffee.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Make It Easy, Northern Dairy Co., 1950's