I shall now give you an entree which people who are unpunctual should not try, as it has to be strictly timed, and is an absolute failure, like all souffles, if kept waiting.


1/4 of a lb. of cold chicken—the white meat only—1 tablespoon of flour, 1 heaped tablespoon of butter, 5 eggs, milk, salt, pepper and cayenne.


Pound the chicken in a mortar, working it into an absolutely smooth paste. Melt the butter in a saucepan and add the flour gradually, mixing with a wooden spoon. Add 1 tumbler of boiling milk and stir till it thickens. Then add the yolks of 4 eggs, beaten up, and bind, without allowing the mixture to boil. Remove from the fire when the consistency of thick cream. Let this get cold, then mix in the pounded chicken, seasoning highly with salt, pepper and cayenne. Then mix in the whites of 5 eggs beaten to a very stiff froth and pour the mixture into a souffle dish, or into individual souffle dishes, being careful that the dish is only three-quarters full. Put in a moderate oven and bake for 20 to 25 minutes. Serve as soon as the souffle has risen and is just beginning to brown.