3333 Sylphides de Volaille


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.