This dish is made of the remnants of roasted chickens.
Take off the white flesh and mince it very small, pound it in
n, mortar with a little Béchamel (p. 327), a good lump of fresh
butter, and salt and pepper ; with this mix the yolks of four
eggs. Strain the whole through a tammy, or a hair-sieve ;
then beat the whites of five eggs till they form a single body ;
mix these with the former preparation, and put the whole in
a dish "a suffler," or in a croustade that has been raised like
the crust of a pate chaud. 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
soufflé will be burnt, although the inside is not done enough.
This, therefore, must be carefully attended to.
 

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