Souffles of Chicken

Chicken and bechamel sauce thickened with eggs and baked in cases.

Cut off about one pound of cold roasted fowl, pound it in a mortar, pass it through a hair sieve and mix with it a breakfast cupful and a half of reduced bechamel sauce; when cold, add the yolks and whites of five eggs beaten separately and a little grated nutmeg. Fill some paper cases with the mixture and bake in a hot oven for a quarter of an hour.