CHICKEN SOUFFLE

Ingredients:

• 1 pint chicken (chopped fine)
• 1 pint cream sauce
• 4 eggs
• 1 tablespoon onion juice

Instructions:

1. Season to taste.
2. Stir the chicken into the sauce and cook for 2 minutes.
3. Add the beaten yolks and let the mixture cool.
4. When cool, fold in the beaten egg whites.
5. Put into a buttered dish and bake for 1 hour. Serve with cream sauce.