Hot Chicken Souffle Full Recipe

Today we tell you about souffle. A souffle is a light and airy egg-based dish. It can be served as a sweet desert,or a savory meal.

A souffle is a made with egg yolks and beaten eggs whites combine with various other ingredients.

Souffle is a French word that literally means "To BlowUp"or"Puff-Up". Souffle can be prepared in to both savory as well as sweet deserts, depending or individual likings.

There are different types of souffle, depending on whether it is a savory variety or a sweet one. Some papular souffle recipe are Chocolate Souffle, Lemon Souffle, Fruit Souffle and Chicken Souffle etc.

Origin of souffle recipe:

Souffleis first noted to have been made in French in the mid-18th century. The first recorded recipe of this dish was made in the year  1742 in Vincent La  Chapelle's, La Cuisinier Moderne. By 1841, souffle recipes becomes papular, especially with a lot of technicalities and details going into the making of the dish.Careme,s patisserie, Royal Parisien went to great lengths to minimize the chance of the fluffed up souffle

from collapsing.

Ingredients:

• Chicken pieces (boiled and shredded) ½ cup
• Refined flour 4 tablespoon
• Fresh milk 2 cups
• Chicken stock one cup
• Black pepper (crushed) one teaspoon
• Mustered paste one teaspoon 
• Eggs 3 digits
• Worcestershire sauce one tablespoon
• Cheddar cheese (grated) 3 tablespoon
• Salt one teaspoon
• Butter 4 tablespoon

Synthesis:

Separate egg yolks from whites and beat egg whites till it is fluffy.

Melt butter in a wok,add 4 tablespoon flour, black pepper, mustered paste and salt, fry.

Remove wok from flame,add milk, Worcestershire sauce and chicken stock while stirring.

Add egg yolks when the mixture thickens.

Add cheese, chicken and mix.

Add egg whites andix with a spoon.

Grease a pyrex dish and transfer the mixture into it.

Bake in a pre-heated oven at 180°C for 20 minutes and remove.

Serve chicken souffle hot.