Prepare two lbs. of [mousseline] forcemeat of chicken, according to recipe No. [195]; add to this the whites of four eggs beaten to a stiff froth.
Dish in buttered timbales, and cook in a moderate oven.
[1685—SOUFFLÉ DE VOLAILLE WITH COOKED MEAT]
Finely pound one lb. of the white of cooked chicken-meat; add thereto six tablespoonfuls of cold, reduced, Béchamel sauce. Rub through tammy.
Heat this preparation in a saucepan, without allowing it to boil, and add to it one and one-half oz. of butter, the yolks of five eggs, and the whites of six, beaten to a stiff froth.
Dish in a buttered timbale, and cook in a moderate oven.
Suprême sauce and the other derivatives of Allemande sauce form the best accompaniments to chicken [soufflés].
[1686—SOUFFLÉ DE VOLAILLE A LA PÉRIGORD[!-- TN: acute invisible --]
This may be made from either one of the two above-mentioned preparations, but there must be added to it three and one-half oz. of chopped truffles. The preparation is then spread in layers separated by slices of truffle, which should weigh about three and one-half oz. in all, in order to be in proportion to the quantities already given.