| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Dairy |
|
Eggs, Poultry, Main dishes, Breads, Muffins & r |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
Cream of mushroom soup, |
|
|
Condensed |
| 1/2 |
c |
Light cream |
| 4 |
|
Eggs — separated |
| 1 |
|
Egg white |
| 1 |
c |
Chicken — shredded |
INSTRUCTIONS
Heat soup in a double boiler top while separating the eggs. Beat the egg
yolks until thick and lemon-colored. Remove the soup pot and add egg
yolks, stirring well. Add chicken. Cool slightly. Beat 5 egg whites until
very stiff. Fold into egg yolk mixture. Gently turn the batter into a
well-buttered souffle dish and bake at 375 degrees for 30 minutes.
Recipe By : Elizabeth Powell
From: Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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