Heat soup in a double boiler top while separating the eggs. Beat the egg yolks until thick and lemon-colored. Remove the soup pot and add egg yolks, stirring well. Add chicken. Cool slightly. Beat 5 egg whites until very stiff. Fold into egg yolk mixture. Gently turn the batter into a well-buttered souffle dish and bake at 375 degrees for 30 minutes. Recipe By : Elizabeth Powell From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (294g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 390 (86%)|
|Amt Per Serving||% DV|
|Total Fat 43.4g||58 %|
|Saturated Fat 26g||130 %|
|Monounsaturated Fat 12.2g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 139.4mg||43 %|
|Sodium 112.9mg||4 %|
|Potassium 300.9mg||8 %|
|Total Carbohydrate 11.2g||3 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 11g|
|Protein 7.3g||10 %|
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Calories per serving: 454
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