Chicken Soufflé

• 2 tablespoons butter
• 2 tablespoons flour
• ½ pint

Melt butter in a saucepan. Blend in flour. Add hot milk and stir over fire until mixture comes to the boil. Remove from fire and add cognac. Season with salt, white pepper and a pinch of dry mustard. Beat in egg yolks, one at a time. Add purée of cooked chicken. Fold the beaten egg whites into chicke