3354 Soufflé Mixture made with Cooked Chicken

Method

Finely pound 500 g (1 lb 2 oz) white of chicken, adding 6 tbscold Sauce Bechamel; pass through a sieve.

Place the pureé obtained in a pan and reheat it without boiling; add 50 g (2 oz) butter and 5 egg yolks, then fold in 6 stiffly beaten egg whites.

Fill into buttered soufflé moulds and cook in a moderate oven.

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