Souffle of Partridge a la Royale
From The "Queen" cookery books: Entrees, 1901
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 38. The excerpt below is the record exactly as published.
Souffle of Partridge a la Roy ale. — Prepare a nice, SOUFFLES, MOUSSES, &c. 70 cream mixture witli partridges, flavouring it with strong game glaze and a little creamy Bechamel sauce ; stir in the yolks of two or three eggs
Cook this with the app: pantry check, scaling, and the assistant.