Souffle of Chicken

Have a quarter of a pound of very white roasted chicken meat, pare it free of all sinews, fat or skin, then pound it to a pulp with an ounce of butter, a tablespoonful of bechamel sauce (No. 409) and two egg-yolks; season with salt, pepper and nutmeg and rub the whole through a sieve; put it back into a vessel to heat, mixing in slowly two tablespoonfuls of well-drained whipped cream, then stir in two very stiffly beaten egg-whites and a teaspoonful of finely chopped truffles. Butter a souffle pan (Fig. 182) lightly, or small paper cases (Fig. 439) stiffened in the oven; fill them up and cook in a moderate oven; it takes about twelve or fifteen minutes to cook the souffle in the pan; serve at once. Guests had better be kept waiting for a souffle than to have the souffle wait for them. It must be served immediately it leaves the oven, otherwise it loses its greatest merit, namely a beautiful appearance.