1683—Soufflés de Volaille

For dinners on a large scale, it is in every way preferable to use raw chicken-meat. For small services, cooked chicken-meat suits perfectly.

N.B.—The time allowed for cooking chicken soufflés with cooked chicken-meat is comparatively long, and it is better to cook them a little too much than not enough.

For a soufflé made in a quart timbale, and cooked in a moderate oven as directed, allow from about twenty-five to thirty minutes.