1684—Soufflé de Volaille with Raw Meat

Prepare two lbs. of mousseline forcemeat of chicken, according to recipe No. 195, Fine Chicken Forcemeat or “Mousseline”; add to this the whites of four eggs beaten to a stiff froth.

Dish in buttered timbales, and cook in a moderate oven.

Escoffier, A. (1907). A Guide to Modern Cookery, No. 1684, p. 531. London: William Heinemann. Translation of Le Guide Culinaire (1903).

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