Pheasant en Souffle

Ingredients

• Remove the skin and bones from a roasted pheasant
• some rich stock or gravy
• 4 yolks of eggs
• 2 whites of eggs
• a lump of butter
• some grated nutmeg
• a thickening of flour

Method

1. 1

   Pound the meat (and livers, if the bird was not a high one) in a mortar.

2. 2

   Put the pounded meat in a saucepan with some rich stock or gravy; let it become quite hot, but do not let it boil; then pass it through a hair sieve.

3. 3

   Break the pheasant bones up small, and stew them down in a small quantity of gravy.

4. 4

   Strain the gravy, add a thickening of flour and butter, stir in a small lump of glaze.

5. 5

   Continue simmering the sauce till it is nearly thick, then stir in a lump of butter, some grated nutmeg, then the pheasant purée; now beat in 4 yolks of eggs; lastly, beat in 2 whites of eggs stiffly whisked.

6. 6

   Pour the mixture in a soufflé case or cake tin, bake in the oven until it rises: will take about 20 minutes.

7. 7

   Must be eaten at once; if it waits at all, it is spoilt.

8. 8

   Remains of chickens or partridges make excellent soufflés.

Nutrition per serving

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 42. The excerpt below is the record exactly as published.

Pheasant “ en Souffle.” Remove the skin and bones from a roasted pheasant ; pound the meat (and livers, if the bird was MEATS AND BIRDS. 117 not a high one) in a mortal’. Put the pounded meat in a saucepan with some rich stock or gravy j let it become quite hot, but do not let it boil ; then pass it through a hair sieve. Break the pheasant bones up small, and stew them down in a small quantity of gravy. Strain the gravy, add a thickening of flour and butter, stir in a small lump of glaze. Continue sim- mering the sauce tfll it is nearly thick, then stir in a lump of butter, some grated nutmeg, then the pheasant purde; now beat in 4 yolks of eggs; lastly, beat in (adding small quantities at a time) 2 whites of eggs

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