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1
Preheat the oven to 400 degrees.
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2
Remove the skin and bones of the chicken and discard.
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3
Cut the meat into half-inch cubes.
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4
There should be about one and one-half cups.
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5
If the mushrooms are very small, cut them in half.
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6
If mediumsized, cut them into quarters.
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7
If they are large, slice them.
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8
There should be about one and one-half cups.
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9
Melt two tablespoons of the butter in a saucepan and add the flour, stirring with a wire whisk.
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10
Add the broth and continue cooking, stirring, until thickened and smooth.
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11
Melt one tablespoon of butter in a skillet and add the mushrooms and shallots.
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12
Cook about two minutes.
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13
Add the wine and cook about 10 seconds.
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14
Add the white sauce and blend.
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15
Add half a cup of the cream and stir.
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16
Season with nutmeg, salt and pepper to taste.
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17
Let simmer about one minute.
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18
Rub four one-and-one-quarter-cup individual souffle dishes with butter.
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19
Spoon equal portions of the creamed chicken mixture into each dish.
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20
Break two eggs on top of each portion.
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21
Sprinkle with salt and pepper to taste.
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22
Set the souffle dishes in a pan of water.
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23
Bring the water to the boil.
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24
Place the pan with the souffle dishes in the oven and bake 20 minutes.
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25
Spoon one tablespoon of cream on top of each serving.
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26
Serve hot.
