(2359). Souffle Of Chicken (Souffle De Poulet)

Have a quarter of a pound of very white roasted chicken meat, pare it free of all sinews, fat or skin, then pound it to a pulp with an ounce of butter, a tablespoonful of bechamel sauce (No. 409) and two egg-yolks; season with salt, pepper and nutmeg and rub the whole through a sieve; put it back into a vessel to heat, mixing in slowly two tablespoonfuls of well-drained whipped cream, then stir in two very stiffly beaten egg-whites and a teaspoonful of finely chopped truffles. Butter a souffle pan (Fig. 182) lightly, or small paper cases (Fig. 439) stiffened in the oven; fill them up and cook in a moderate oven; it takes about twelve or fifteen minutes to cook the souffle in the pan; serve at once. Guests had better be kept waiting for a souffle than to have the souffle wait for them. It must be served immediately it leaves the oven, otherwise it loses its greatest merit, namely a beautiful appearance.

Fig. 439.

Fig. 440.

(2360). Souffle Of Chicken A La Delsart (Souffle De Poulet A La Delsart)

Pound half a pound of the white meat of a cooked chicken with two ounces of butter, two spoonfuls of bechamel (No. 409), and two raw egg-yolks; season with salt, pepper and nutmeg. Stiffen some buttered or oiled paper cases in the oven, and ten minutes before serving incorporate into the preparation two egg-whites beaten to a stiff froth, and two tablespoonfuls of well-drained, whipped cream; fill the cases, prepared as for souffle of chicken (No. 2359), and place them in a moderately heated oven for ten to twelve minutes, then glaze them over with a brush.