Gougère de Gibier



5 or 6 Servings

Gougère de Gibier

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


  • 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


  • 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.