"Souffle Henri IV sauce volaille aux champignons."  I think Henri IV 
sauce is the same thing as Bearnaise sauce.  Basically, this was a 
souffle with mushrooms with an egg-and-butter-and-mushroom sauce (in a 
saucer not shown).  It smelled strongly of mushrooms.  We liked the 
occasional chunks of mushrooms in the souffle.  Di Yin said, "there's 
something surprising about the mushroom souffle; it might be sour 
cream."  Again light and airy, it was filling and the mushrooms got to 
me.  It was richer than the cheese souffle but not physically heavier.

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My hand is in this picture to provide a sense of scale.  The souffles 
are large.