Chef: Vimla Philips
Category: Main Course
Cooking Time: 30 minutes Prepn/Marin: 15 minutes
150 gms Chicken, cooked and diced fine
50 gms. Butter
1 ½ tbsp. Refined Flour
150 ml Milk
80 gms. Cheese, grated
As required Salt and pepper
100 gms. Corn, boiled in salted water and drained
Melt the butter over a moderate flame. Add flour and cook over low heat till the flour gets a light golden colour, Gradually add milk stining continuously till the sauce thickens.
Separate the egg whites and egg yolks. Beat the yolks one at a time into the sauce.
Stir in the chicken, corn, cheese and season with the salt and pepper.
Whip the egg whites till stiff, and gently fold them into the sauce.
Pour the mixture into a buttered souffl6 dish and bake 375F for 25 to 30 minutes or until well risen and the top is golden brown.
Serve with fresh salad.