Souffle Glace
From The "Queen" cookery books: Entrees, 1901
Can be made with any scraps of meat, fish, or fowl.
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 79. The excerpt below is the record exactly as published.
ouffles glaces, and the coquilles, or cases, en mayonnaise. These are very simply prepared. For the souffle, mince down the meat m 2 164 ENTREES. rather coarsely and either season it with a plain oil and vinegar dressing, or with mayonnaise of any kind. Have ready a neatly papered souffle dish, and lay in first a layer of aspic whipped to a stiff froth, then a layer of the seasoned meat, then more whipped aspic, and proceed thus till the dish is full right to the top of the papered band, and leave it on ice till set, when you remove the paper band, and send to table. This can be made with any scraps of meat
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Cook this with the app: pantry check, scaling, and the assistant.