Sylphides de volaille (Chicken Mousselines in Barquettes under a Parmesan Soufflé)

Ingredients

• chicken Mousseline forcemeat
• barquette crusts
• sauce Mornay
• white chicken meat
• Soufflé au Parmesan mixture

Instructions

1. Mould and poach the Mousselines as usual.
2. Coat the bottom of barquette crusts with sauce Mornay.
3. Put a mousseline on each barquette and an escalope of white chicken meat on each mousseline.
4. Cover them with a slightly firm Soufflé au Parmesan mixture, piped as a decoration with a plain nozzle.
5. Pass through the oven to cook the Soufflé and serve at once.