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Savory Chicken Soufflé
A savoury chicken soufflé made from cooked breast meat pounded smooth with thick béchamel, enriched with butter and yolks and lifted with whisked whites. Baked gently, it rises tall and stays moist inside.
- YieldOne 1.75-litre soufflé, 6 portions as a first course or light main
- Hands-on40 min
- Total1 h 22 min
- Difficulty
Ingredients
Thick béchamel
- 25 gunsalted butter
- 25 gall-purpose flour
- 200 mlwhole milk, warmed
Soufflé
- 500 gcooked chicken breast, skin removed, cooled
- 50 gunsalted butter, softened, plus extra for the dish
- 5egg yolks
- 6egg whites, at room temperature
- 1 pinchnutmeg, freshly grated
- to tastesalt and white pepper
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