Gougère de Gibier
5
- Makes5 or 6 Servings
Gougère de Gibier recipe
Salpiçon filling:
1 small onion, chopped
1 tbsp butter
1 tbsp all-purpose flour
1/2 to 1/3 cup chicken broth, or consommé
1/4 cup chopped fresh mushrooms
1 cup diced cooked chicken
mixed herbs
pepper
Ingredients
salt
Choux paste:
1/4 cup margarine or butter
1/2 cup water
1/2 cup unsifted all-purpose flour
2 eggs
1/8 tsp prepared mustard
pinch salt
pepper
2/3 cup grated medium cheddar
1/4 to 1/3 cup dry bread crumbs
Instructions
For filling: Fry the onion slowly in hot butter until transparent, then stir in the flour, broth and mushrooms. Stir and bring to a boil. Cook until thickened, then add chicken. Season to taste with mixed herbs and salt and pepper. Cool.
For paste: Grease a 9-in. pie plate with shortening. Measure margarine and water into a saucepan. Stir and bring to a boil until margarine melts.
Remove from heat and add flour, all at once. Beat until smooth and cool. Beat in eggs, one at a time.
Add mustard, salt, pepper and 1/3 cup grated cheese. Spread the bottom of the prepared pan and 1/2-inch up the sides with half the paste.
Add cool Salpiçon filling and spread evenly. Cover with remaining paste and sprinkle it with a mixture of cheese and crumbs.
Bake at 425F for 25 minutes, then reduce heat to 375F and bake 10 minutes. Serve as quickly as you would a soufflé, before this crusty pie-like delicacy loses its high golden shape.
THEN In the ’70s anything with a French name was considered the height of sophistication. Yet when we tested the recipe for this great-looking Gougère de Gibier from 1973, we basically got a chicken casserole that tasted delicious but looked like a deflated soufflé.
NOW We want our food to look as good as it tastes. That’s why we triple-test our recipes to ensure they turn out just like the pictures. They’re guaranteed to impress guests—even without the fancy names.
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