1685—Soufflé de Volaille with Cooked Meat

Finely pound one lb. of the white of cooked chicken-meat; add thereto six tablespoonfuls of cold, reduced, Béchamel sauce. Rub through tammy.

Heat this preparation in a saucepan, without allowing it to boil, and add to it one and one-half oz. of butter, the yolks of five eggs, and the whites of six, beaten to a stiff froth.

Dish in a buttered timbale, and cook in a moderate oven.

Suprême sauce and the other derivatives of Allemande sauce form the best accompaniments to chicken soufflés.