Composition de Soufflé avec chair de volaille cuite (Soufflé Mixture from Cooked Chicken Flesh)

Ingredients

• 500 grammes chicken breast
• 6 spoonfuls cold sauce Béchamel
• 50 grammes butter
• 5 egg yolks
• 6 egg whites
• butter

Instructions

1. Pound 500 grammes of chicken breast finely with 6 spoonfuls of cold sauce Béchamel.
2. Pass through a sieve.
3. Heat the purée without letting it boil.
4. Add 50 grammes of butter, 5 egg yolks and 6 whites beaten to a firm snow.
5. Dress in a buttered timbale and cook in a slow oven.