Souffle de Perdrix Glacee

Ingredients

• joz. best leaf gelatine
• a teaspoonful of glaze
• half a pint of good strong game stock
• one and a half gills of aspic jelly
• three-quarters of a pint of stiffly whipped cream
• a sherry-glassful of sherry
• a dust of salt
• a dust of coralline pepper
• fib. finely minced roast partridge

Method

1. 1

   Dissolve gelatine and glaze in stock, strain, add aspic jelly, whip until cold and spongy.

2. 2

   Stir in whipped cream, sherry, salt, pepper, and partridge.

3. 3

   Pour into a mould and freeze for 30-40 minutes.

4. 4

   Serve with whipped cream and parsley.

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 60. The excerpt below is the record exactly as published.

Souffle de perdrix glacee. — Dissolve joz. best leaf gelatine and a teaspoonful of glaze in half a pint of good strong game stock, strain it, add one and a half gills of aspic jelly, and v/hip it all tiU cold and sj)ongy ; 128 ICES. add to tliis three-quarters of a pint of stiffly whipped cream, a sherry-glassful of sherry, a dust of salt and coralline pepper, and fib. finely minced roast partridge

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