Chicken Soufflé With Parsley And Onion

Ingredients

• 1 tablespoon butter
• 1 tablespoon flour
• 1 tablespoon chopped parsley
• 1 cup milk
• 1 cup minced chicken
• ½ teaspoon salt
• 3 eggs, separated
• 10 drops onion juice
• Dash of pepper

Method

1. 1 Melt butter in a saucepan, add flour, and cook briefly without browning.
2. 2 Slowly stir in milk and cook until smooth. Season with salt, pepper, parsley, and onion juice.
3. 3 Remove from heat, stir in beaten egg yolks, then add minced chicken. Cook one minute until thickened.
4. 4 Cool mixture slightly, then gently fold in stiffly beaten egg whites.
5. 5 Pour into a buttered pudding dish and bake in a hot oven (425°F) for 20 minutes.
6. 6 Serve immediately, as the soufflé will fall if not eaten right away.