Mould and poach the Mousselines in the usual manner; place a little Sauce Mornay in the bottom of Barquette cases and place a Mousseline in each. Place a slice of white of chicken on top and lightly coat with some of the same sauce. Cover the surface of the coated Mousselines with a fairly stiff Soufflé au Parmesan mixture. This should be applied in a decorative fashion using a piping bag and plain tube.
Place the Sylphides in the oven to cook the Soufflé and serve them immediately when ready.
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