Chicken Souffle

2 cups cold roast chicken
¼ cup cold boiled ham or tongue
5 tablespoons vegetable shortening
2 tablespoons flour
½ cup cream
¾ cup chicken broth
¼ cup chopped nut meats
Salt and paprika to taste
4 eggs beaten separately

The chicken, ham or tongue should be chopped very fine before measuring.
Melt 3 tablespoons vegetable shortening in a frying pan; add the chopped meat and stir over fire until vegetable shortening is absorbed.
Make a sauce of 2 tablespoons vegetable shortening, the flour, broth and cream.
Pound the meat in a mortar, adding meanwhile the sauce.
Press the whole through a fine sieve; add the nut meats, seasonings and yolks of eggs.
Mix thoroughly, and fold in the whites of eggs.
Bake in a vegetable shorteninged dish till firm in the center.
Serve with mushroom or tomato sauce.
This may also be cooked in individual dishes.
25 minutes will be needed for cooking in a large dish, about 12 minutes in individual dishes.
It is better to cook a souffle too long than too short a time always, provided that the temperature be kept about 208 degree F.