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Chicken Souffle

2 cups of cold chicken chopped fine 2 cups of scalded milk 2 tablespoons butter 2 tablespoons Gold Medal flour 1 teaspoon chopped parsley 1/2 cup bread crumbs 1 teaspoon salt Few grains cayenne 4 eggs Melt butter, add flour and seasonings, cook; add gradually the milk, cooking to a smooth cream, add to this the parsley, bread crumbs and the chicken. Combine with beaten yolks; lastly fold in the whites beaten stiff. Turn into a buttered baking dish, bake in a slow oven thirty-five minutes.