Ingredients:

1 chicken
Bechamel sauce
Stock
2 tablespoons semolina flour
1 large potato
Salt to taste
Eggs
Butter
Smoked tongue or ham.

Directions:

• Prepare a puree of chicken or turkey and a small quantity of grated tongue or ham, and whilst you are pounding the meat add some good gravy or stock. 
  

• Make a Bechamel sauce and add two table-spoonsful of semolina flour, a boiled potato and salt to taste, boil it up and add the puree of fowl, then let it get nearly cold, add yolks of eggs and the white beaten up into a snow (for one pint of the puree use the yolks of three eggs.)

• Pour the whole mixture into a buttered souffle case, and half an hour before serving put it in a moderate oven and serve hot.