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page 243
FEMTONDE AFDELNINGEN.
Part Fifteen.
SOUFFLEES, COMPOTES, MARMELADES.
Small soufflees of chicken.
Take considerably more than a pound chicken meat, chopped very fine and pounded
in a mortar and then passed through a sieve. Now boil down a pint cream sauce to
3/4 of its volume and mix that with the meat. Let it cool and add 5 yolks and a
pinch or two of salt; this again is to be increased with 5 whites of eggs,
beaten hard until frothy. All is to be filled into small paper boxes, thus to be
baked for 15 minutes in a moderately hot oven.
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