Partridge Souffles in Cases

Ingredients

• three partridges
• four cups of the chicken paste
• eight eggs
• a spoonful of mushroom catsup

Method

1. 1

   Roast partridges, mince the meat, pound to a paste, and rub through a sieve.

2. 2

   Make a thick butter sauce, season, and stir over the fire until boiling hot.

3. 3

   Whip the eggs, add yolks to the mixture, then the frothed whites.

4. 4

   Bake in fancy paper cases for about 15 minutes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 286. The excerpt below is the record exactly as published.

Partridge Souffles in Cases. Roast three partridges, yoiing guinea fowls or common chickens, pick off the meat without skin or tendons, mince it extremely fine and then pound to a paste and rub it through a sieve. This is a difficult matter to do with any but young and tender partridges or chickens and there ought to be a stone mortar to pound the meat in. However, it can be done without by^ taking precaution not to try with old birds. A souffle is a puff, and this mixture will not puff if not quite a smooth paste. Make a thick butter sauce the same as for spreading cutlets a la Maintenon, with mushroom liquor, if convenient, i ake i^ cups of the sauce to four cups <;f the chicken paste, season with salt, pepper, a slight grating of nutmeg and SiUK- c^( lemon nnd, add a spoonful of mushrcqrn catsup and stir over the fire until boiling hot. Then set away to cool. Separate the whites and yolks of eight eggs

Cook this with the app: pantry check, scaling, and the assistant.