From:
The Thorough Good Cook
Poultry: 26. Soufflé of Chickens a la Creme
This dish is made of the
remnants of roasted
chicken. Take off the
white flesh and
mince it very small, pound it in a
mortar with a little
Béchamel, a good lump of
fresh butter, and
salt and
pepper; with this mix the
yolks of four eggs. Strain the whole through a
tammy, or a hair-
sieve; then beat the whites of five eggs till they form a single body; mix these with the former
preparation, and put the whole in a dish "a suffler," or in a croustade that has been raised like the
crust of a pate chaud. It will be done in a quarter of an hour or twenty minutes, according to the
quantity. It is to be observed that if the oven is too hot, the outside of the
soufflé will be burnt, although the inside is not done enough. This, therefore, must be carefully attended to.