Chicken Souffle Recipe 2

• 2 cups cold roast chicken
• ¼ cup cold boiled ham or tongue
• 5 tablespoons vegetable shortening
• 2 tablespoons flour
• ½ cup cream
• ¾ cup chicken broth
• ¼ cup chopped nut meats
• Salt and paprika to taste
• 4 eggs beaten separately

1. The chicken, ham or tongue should be chopped very fine before measuring.
2. Melt 3 tablespoons vegetable shortening in a frying pan; add the chopped meat and stir over fire until vegetable shortening is absorbed.
3. Make a sauce of 2 tablespoons vegetable shortening, the flour, broth and cream.
4. Pound the meat in a mortar, adding meanwhile the sauce.
5. Press the whole through a fine sieve; add the nut meats, seasonings and yolks of eggs.
6. Mix thoroughly, and fold in the whites of eggs.
7. Bake in a vegetable shorteninged dish till firm in the center.
8. Serve with mushroom or tomato sauce.
9. This may also be cooked in individual dishes.
10. 25 minutes will be needed for cooking in a large dish, about 12 minutes in individual dishes.
11. It is better to cook a souffle too long than too short a time always, provided that the temperature be kept about 208 degree F.

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