Chicken Souffle

Ingredients

4 Roberts Eggs, separated
2 Roberts Egg Whites
1/4 cup Roberts Butter
1/4 cup flour
1 teaspoon salt
dash pepper
1 cup Roberts Milk
1/4 teaspoon cream of tartar
1 1/4 cups finely chopped cooked chicken

Preparation

Allow egg whites to reach room temperature, about 1 hour. Meanwhile, melt butter in a saucepan; remove from heat and stir in flour, salt and pepper until smooth. Stir in milk and bring to a boil over medium heat; remove from heat and cool 10 minutes. Beat egg whites and cream of tartar together until stiff peaks form. In a separate bowl, beat egg yolks until light and fluffy. Mix chopped chicken and beaten egg yolk into sauce; gently fold chicken mixture into egg whites. Turn mixture into an ungreased 1 1/2 quart souffle dish or baking dish. With back of a large spoon, make a deep path around top of souffle, about 1 inch from edge. Set baking dish in pan and pour water into pan to a depth of 1 inch. Bake at 375 for 55 to 60 minutes. Serve immediately.

Yield: 6 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.