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SOUFFLE, POULETS (a la Creme)

This dish is to be made of the remnants of roasted chickens; take off the white flesh, mince it very small, and pound it in a mortar with a little bchamel, a good lump of fresh butter, and salt and pepper; with this mix the yolks of four eggs. Strain the whole through a tamis, or a hair sieve; then beat the whites of five eggs till made into a single body; mix these with the former preparation, and put the whole in the dish to rise, or in a croustade that has been raised like the crust of a pate chaud (hot pasty). 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 dish will be burnt, although the inside is not done enough. This, therefore, must be carefully attended to.