DISHES FROM "LEFT OVERS"
When the festive season is over, many housewives are anxious for original ways of using up the remains of the Yuletide bird and other “left-overs.” The following suggestions will be found excellent:—
Chicken Souffle.
This is a good way to use up the legs of chicken or any small scraps. Remove the meat from the bones and put it through a. jnincing machine. Make three-quarters of a pint of rich white sauce, add the chicken, salt, “pepper, and 1 dessertspoon chopped parsley. Stir over fire until boiling, draw aside to. cool, beat up three egg-yolks and add. Whip the egg-whites to a stiff froth and fold in lightly. Butter a souffle mould, tie a band.of. buttered paper round it, put in the mixture, and- bake in a quick oven for 20 or 30 minutes.- ■ Serve with bechamel sauce'.' >
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https://paperspast.natlib.govt.nz/newspapers/MT19360108.2.86
Bibliographic details
Manawatu Times, Volume 61, Issue 6, 8 January 1936, Page 10
Word Count
142DISHES FROM "LEFT OVERS" Manawatu Times, Volume 61, Issue 6, 8 January 1936, Page 10
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