Little Chicken Soufflés à la Baronne from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take the breast or leg of a raw chicken, scrape off the meat, pound and pass it through a coarse hair or fine wire sieve; to two ounces of the meat, after it is passed through the sieve, add two ra...
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Cooking tools:
- Chef's knife
- Mortar and pestle
- Fine-mesh sieve
- Mixing bowl
- Whisk
- Spoon
- Ramekin
- Baking dish
- Oven
- Cutting board
Ingredients
- salt
- tomato sauce
- whipped cream
- eggs
- white pepper
- cayenne
- truffles
- meat
- raw yolks of eggs
- breast
- raw chicken
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