Chicken Souffle

1-1/2 cups heavy cream sauce

1/2 cup fine bread crumbs

2 cups cooked chicken, chopped

1 cup pecans, finely chopped and toasted

2 eggs, separated

1 teaspoon lemon juice

1/2 teaspoon white pepper

1 tablespoon parsley, chopped

1/4 teaspoon salt

Preheat oven 325F. Mix all Ingredients with egg yolks. Whip egg whites and fold into mixture. Pour into a buttered ring mold. Set in pan of warm water and bake until brown and puffy. Serve with green peas and mushrooms in cream cheese.

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Cajun Country -- New Iberia, Louisiana