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Petits Soufflées à la Henri IV

(Little Souffles of Chicken.) Ingredients.

Three ounces of cooked Chicken Mcat.

One ounce and a half of Butter.

One ounce and a half of Flour.

One gill and a half of good White Stock.

Three Whites and two Yolks of Eggs.

A small Truffle.

A teaspoonful of Lemon Juice.

Eight large preserved Mushrooms.

A little cooked Ham or Tongue.

Breadcrumbs. Salt, Pepper and Cayenne.

G Melt the butter in a small stewpan; add the flour and stir until cooked, but do not let it get brown; add the stock and let it boil; add the yolks of eggs, and stir over the fire until the mixture is thoroughly blended. Chop the chicken meat (freed from gristle and skin) very fine; stir it into the mixture, with one ounce of lean ham; now add the lemon juice, salt, pepper, and cayenne; beat up the whites of eggs to a stiff froth and mix with the above. Fill up some soufflée cases, place a mushroom on top of each, ornament with a little truffle, sprinkle over with a few breadcrumbs, bake in a moderately heated oven for about ten minutes, and serve quickly.