Souffle of Game

Ingredients

• Chop and pound 2 cups of the meat of rabbits
• add 2 ounces of boiled rice
• i ounce butter
• salt
• pepper
• j4 cup of stock
• some parsley
• Add yolks of 4 eggs
• the beaten whites of two

Method

1. 1

   Chop and pound the meat finely, mix with rice, butter, salt, pepper, stock, and parsley.

2. 2

   Pass through a sieve, add egg yolks and beaten whites, stir, and pour into a mould.

3. 3

   Bake until brown and serve hot.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 40. The excerpt below is the record exactly as published.

SOUFFLE OF GAME. (Germany.) Chop and pound 2 cups of the meat of rabbits, guinea fowl, partridges or duck, very fine (the dark meat of a turkey will do) ; add 2 ounces of boiled rice, i ounce butter, salt, pepper, j4 cup of stock, and some parsley. Mix well and pass through a sieve. Add yolks of 4 eggs and the beaten whites of two

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