Grouse Souffle
From Dressed game and poultry à la mode, 1888
Presented as published in 1888. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 10. The excerpt below is the record exactly as published.
Grouse Souffle. Take the breasts of two grouse already cooked, pound them in a mortar with two ounces of fresh butter and a very small piece of onion. Pass them through a sieve, add four eggs, beat the whites to a stiff froth, season with a little salt and dust of cayenne. Place it in a souffle dish, and bake it in a quick oven. Timbale of Grouse a la Vitellius. Simmer a slice of tongue in a stewpan till nearly cooked. Cut it up into fine dice, and put it back into the saucepan with four truffles, four tomatoes, and an ounce of butter ; add a little cornflour to thicken it. Moisten with half a pint of stock and a gill of claret. Reduce this, skim off all the fat ; then add some finely-minced grouse, a sprig of parsley, and six anchovies which have been soaked in milk. Warm these over a slow fire, but do not let them boil ; when done, pour into a fancy mould lined w^ith light puff paste. Bake, turn out, and serve very hot, garnished with crisped parsley. To Cook Hare. The great object in cooking a hare is to keep it as moist as possible, and therefore the hare must not be put too close to the fire in the first stage of roasting. Prepare a stuffing of quarter of a pound of beef suet, chopped finely, two ounces of un- cooked ham, a teaspoonful of chopped parsley, and two teaspoonfuls of dried mixed savoury herbs ; POULTRY A LA MODE, 23 add to this a quarter of the rind of a lemon, chopped very fine, a dust of cayenne
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