Souffle de Perdrix

Ingredients

• Two Partridges
• Two ounces of cooked Rice
• One ounce of Butter
• One gill and a half of Glaze
• Yolks of four Eggs
• whites of two Eggs

Method

1. 1

   Cook partridges, remove meat from bones, and pound with rice, butter, seasoning, and glaze.

2. 2

   Pass through a hair-sieve, add yolks of eggs, and fold in whipped egg whites.

3. 3

   Put into a mould and bake in a quick oven; serve with gravy made from game bones.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 41. The excerpt below is the record exactly as published.

Souffle de Perdrix. Ingredients, Two Partridges. Two ounces of cooked Rice. One ounce of Butter. Seasoning. One gill and a half of Glaze. Yolks of four and whites of two Eggs

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