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CHICKEN SOUFFLE

Category:    Chicken
Yield: 6 servings
 
      1 c  Cooked, diced chicken             1/4 c  Grated cheese
    1/2 c  Milk, scalded                       3 tb Flour
      2 tb Melted butter                            Salt, pepper, and cayenne
      3    Eggs                                     Paprika
 
  Combine flour and butter.  Add milk slowly, stirring constantly. Cook over
  hot water until thick and smooth.  Add cheese, slightly beaten egg yolks,
  and chicken.  Stir until well blended.  Season to taste with salt, pepper,
  and cayenne.  Carefully fold in stiffly beaten egg whites. Pour into
  well-oiled casserole. Sprinkle with paprika. Set in pan of warm water. Bake
  in moderate oven (375 F) until an inserted knife comes out clean. 6
  servings.
  
  The Household Searchlight
 

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