Small Game Souffles (Petits Souffles de Gibier)

Ingredients

• a small handful of cooked rice
• a small piece of fresh butter
• a little rich brown sauce
• Season with salt
• pepper
• grated nutmeg
• powdered sweet herbs
• with one or two yolks of raw eggs
• the whites of two eggs

Method

1. 1

   Take some cold game, remove all the meat from the bones and skin; put it in a mortar and pound with a small handful of cooked rice, a small piece of fresh butter, and a little rich brown sauce, with dissolved meat glaze to moisten.

2. 2

   Season with salt, pepper, grated nutmeg, powdered sweet herbs; bind with one or two yolks of raw eggs.

3. 3

   Rub all through a sieve; mix in gently the whites of two eggs whipped to a stiff foam.

4. 4

   Put the mixture into small, well-greased timbale moulds, and bake in a quick oven; turn out on a dish.

5. 5

   Sauce round with salmi or poivrade, sprinkle with parsley, and serve.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 208. The excerpt below is the record exactly as published.

Small Game Souffles (Petits Souffles de Gibier). Take some cold game, remove all the meat from the bones and skin ; put it in a mortar and pound with a small handful of cooked rice, a small piece of fresh butter, and a little rich brown sauce, with dissolved meat glaze to moisten. Season with salt, pepper, grated nutmeg, powdered sweet herbs ; bind with one or two yolks of raw eggs. Rub all through a sieve ; mix in gently the whites of two eggs

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