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This section contains a selection of traditional recipes for chicken. All recipes, unless noted otherwise, are genuine Kentucky and Southern recipes over 100 years old. They would have been familiar to the early residents of Old Louisville |
Chicken or Meat Soufflé.Make 1 cup of cream sauce, season with chopped parsley and a dash of onion juice. Prepare 1 cup of chopped chicken or veal and add to sauce. When hot add beaten yolks of 2 eggs, cook 1 minute and set aside to cool. When cool add the stiffly beaten whites. Bake in battered pudding dish 20 minutes. Serve at once with champignon sauce.
Source: The Kentucky Receipt Book, 1903
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