| 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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