3 tbsp. butter or margarine

Dash of hot pepper sauce

3 tbsp, flour

5 eggs, separated

1 tsp. curry powder

2 tbsp. minced parsley

½ tsp. salt

1 ½ cups diced or shredded chicken

2cups whole milk

1/8 tsp. cream of tartar

2cups grated Swiss cheese

Melt butter or margarine in saucepan and stir in flour to make a roux. Add curry and salt and slowly stir in milk over a low heat until mixture begins to thicken. Remove from heat and stir in cheese until melted. Add a dash of hot pepper sauce. Separate eggs and beat yolks with parsley and stir in chicken. Combine mixture with cheese sauce. Beat whites stiff with cream of tartar and fold into chicken and cheese sauce. Turn into a lightly greased 1 ½ quart souffle dish and bake in a preheated 375 F. oven for 25 to 30 minutes or until puffed and golden brown. Serve immediately. Serves 4.