Souffle of Chicken a la Delsart

Pound half a pound of the white meat of a cooked chicken with two ounces of butter, two spoonfuls of bechamel (No. 409), and two raw egg-yolks; season with salt, pepper and nutmeg. Stiffen some buttered or oiled paper cases in the oven, and ten minutes before serving incorporate into the preparation two egg-whites beaten to a stiff froth, and two tablespoonfuls of well-drained, whipped cream; fill the cases, prepared as for souffle of chicken (No. 2359), and place them in a moderately heated oven for ten to twelve minutes, then glaze them over with a brush.