1676—Sylphides de Volaille

Prepare and poach the mousselines in the usual way. Garnish the bottom of some No. 314, Barquettes with Mornay sauce, and put a mousseline into each No. 314, Barquettes.

Set a collop of fowl on each mousseline, and cover them with a somewhat stiff preparation of soufflé au Parmesan (No. 2295a, Soufflé au Parmesan), applied ornamentally by means of a piping-bag fitted with an even pipe. Put the sylphides in the oven, in order to cook the soufflé, and serve instantly.