_Consomme with Spaghetti
*Chicken Souffle
Creamed Potatoes
Celery and Apple Salad
Stuffed Dates
Coffee_
_*Chicken Souffle_--2 cups cold roast chicken, a 1/4 cup cold boiled
ham or tongue, 5 tablespoons Crisco, 2 tablespoons flour, 1/2 cup
cream, 3/4 cup chicken broth, a 1/4 cup chopped nut meats, salt and
paprika to taste, and 4 eggs beaten separately.
The chicken, ham or tongue should be chopped very fine before
measuring. Melt 3 tablespoons Crisco in a frying pan; add the chopped
meat and stir over fire until Crisco is absorbed. Make a sauce of 2
tablespoons Crisco, the flour, broth and cream. Pound the meat in a
mortar, adding meanwhile the sauce. Press the whole through a
fine sieve; add the nut meats, seasonings and yolks of eggs. Mix
thoroughly, and fold in the whites of eggs. Bake in a Criscoed dish
till firm in the center. Serve with mushroom or tomato sauce. This
may also be cooked in individual dishes. 25 minutes will be needed for
cooking in a large dish, about 12 minutes in individual dishes. It
is better to cook a souffle too long than too short a time always,
provided that the temperature be kept about 208° F.