Chicken Souffle

Category: Supper Dishes
Source: Jessie Read show recipes
Ingredients 5 tablespoons minute tapioca.
½ teaspoon salt.
1 cup milk, scalded.
1 cup hot chicken stock.
1 ½ cups finely chopped chicken.
1/8 teaspoon pepper.
1½ teaspoons Worcester sauce.
3 egg yolks.
3 egg whites.
Instructions Add tapioca to milk with the salt. Cook in double boiler for 15 minutes or until the tapioca is clear, stirring con­stantly. Cool slightly, add chicken and egg yolks. Fold in the stiffly beaten egg whites. Turn into a greased bak­ing dish. Bake at 350 degrees F. for 45 minutes or until the tip of a knife comes out clean when gently inserted into the centre.
Cuisine French