LITTLE SOUFFLES OF RABBIT OR CHICKEN
From A second Dudley book of cookery and other recipes, 1914
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 29. The excerpt below is the record exactly as published.
LITTLE SOUFFLES OF RABBIT OR CHICKEN TAKE the fillets from two young rabbits (or a chicken), and remove the skin and gristle. Cut into small pieces and pound well in a mortar. Season with pepper, salt and a grating of nutmeg, and add the whites of two eggs. Pass this through a fine wire sieve into a clean basin, and place on ice. Then work in gently with a wooden spoon one pint, or more, of thick cream
Cook this with the app: pantry check, scaling, and the assistant.