My partner and I and several friends were in Paris last month and one of the things we did was eat at
Le Souffle. It was terrific. Anyway, I ordered a chicken and mushroom souffle. When they served it, they brought out a (I think) cheese souffle and a bowl of chicken and mushrooms in a cream sauce. They "dug" (for lack of a better term) a hole in the middle of the souffle and spooned the chicken and sauce into it. It was wonderful.
Anyway, after Christmas, I made my usual creamed turkey (boiling the carcass, separating the meat from the bones, straining, thickening and all that). After one meal of serving it over mashed potatoes, for another, we decided to attempt souffles and serve them like they did in Paris. We used this basic recipe:
http://www.murraywilliams.com/cooking/souffle.html
We used gruyere cheese and instead of a large souffle, made individual ones, buttering the ramekins and lining them with grated parmesan. They turned out beautiful and so delicious - with and without the creamed turkey.
Next up? Chocolate!