Chicken souffle with truffle bechamel


How to make chicken souffle with béchamel, a truffle-flavored recipe that involves a few simple steps, from preparing the sauce to cooking in the oven.

Ingredients for 4 people

- 300 g boiled chicken breast

- 200 g of milk

- 80 of butter

- 30 g white flour

- 3 egg yolks and 4 egg whites

- 1 teaspoon of brandy

- 1 small black truffle

- salt and freshly ground pepper

Preparing the chicken souffle with white sauce

Melt thirty grams of butter in a saucepan, pour in the flour and, stirring with a wooden spoon, add the milk.

Cook the bechamel sauce over medium heat, stirring constantly and waiting for it to thicken.

Recommended readings
  • Fried veal meatballs with potatoes, bacon and walnuts
  • Wild boar in salami with olives and tomatoes
  • Veal belly cooked at low temperature
  • Tender veal stew
  • Chicken breast with almonds

After removing any ribs and skin from the meat, cut it into small pieces and pass it to the blender.

When finished, add the freshly prepared sauce, passing everything in the blender, then add a spoonful of brandy and blend for a few minutes.

Arrange the mixture in a saucepan and heat over low heat by turning, then incorporate thirty grams of butter, salt and a pinch of pepper.

Grease the mold with the remaining butter, then brush the truffle and cut it into cubes.

Off the heat, add to the mixture, one at a time, three grape yolks and the truffle.

Whisk the egg whites until stiff and incorporate them into the mixture, doing this gently so as not to disassemble them.

Finally, pour everything into the mold, leveling well with the blade of a knife, making sure, if possible, that the shape is slightly rounded.

Put in the preheated oven at 165 ° C and leave to cook for about fourteen minutes, then raise the oven thermostat to 200 ° C, finishing cooking with another sixteen minutes.

After having baked the chicken souffle with bechamel, serve it immediately on the table.

Jamie's Quick Potato Dauphinoise (January 2024)

Tags: Main courses of meat