Souffle of Partridge or Pheasant

Ingredients

• Clean and cook two birds
• 3 ozs. of boiled rice
• a table-spoonful of butter
• two of glaze, melted
• a little salt
• and pepper
• the beaten yolks of four eggs
• the whites of two

Method

1. 1

   Clean and cook two birds; take off the breasts and other good parts of the flesh, without skin or gristle.

2. 2

   Take 3 ozs. of boiled rice and mix in a mortar with a tablespoonful of butter, two of glaze, melted, and a little salt and pepper.

3. 3

   Pound all together until a smooth mixture; add the beaten yolks of four eggs and the whites of two.

4. 4

   Pour the mixture into a souffle-case, set in a very hot oven to bake until light, and serve immediately with brown sauce.

Nutrition per serving

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 208. The excerpt below is the record exactly as published.

a table-spoonful of butter, with a small, sliced carrot, a piece of onion, a bay-leaf, a sprig of thyme and parsley each, six whole cloves, a bit of mace, and four all- spice. When the meat is brown add a spoonful of brown sauce, a gill of veal stock, and a squeeze of lemon- juice with the bones and scraps of the birds ; let simmer half an hour, take up, strain, return to the sauce- pan with the grouse fillets, and set over the fire to heat. Serve with fried croutons. Partridges, Broiled. — Prepare the partridges as if for roasting ; cut off their heads, split them entirely up the back, and flatten the breastbones. Wipe them thoroughly inside and out Partridge Cutlets GAME Pigeons, Vol-au-vent of with a damp cloth, season with salt and pepper, and broil over a gentle fire. As soon as they are done enough rub them quickly over with butter, and send them to table on a hot dish with brown gravy or mushroom sauce in a tureen. Time, fifteen minutes to broil the partridges. Partridge Cutlets. — Take half a dozen plump birds, split down the back, and take out the breastbone ; cut off the wings, divide each bird in two, trim off the edges, and shape like a cutlet. Season with salt and pepper, drop in a frying-pan of hot butter for two minutes, take up, put in a baking-pan, and set in a hot oven for six or eight minutes. Let cool, dip each cutlet in melted aspic- jelly, and set on ice. Roll first in grated cracker, and dip in beaten egg, then in the cracker again ; fry in butter until brown and crisp. Take up on a heated dish and serve with brown sauce and currant - jelly. Wild pigeons, grouse, and other birds may be served in this style. Partridge, Fricassee of. — Cut four partridges in two ; put I oz. of butter in a frying-pan set over the fire ; when hot, put in the birds and let fry brown ; add a cupful of boiling water, season with pepper and salt, and let simmer for twenty minutes ; squeeze in the juice of half a lemon. Take the pieces up on a heated dish, thicken the gravy with a little brown flour, and pour over. Partridges, Stewed (a Creole reci- pe).— Stuff the birds with delicately seasoned force-meat, and lard the breasts with small strips of fat ba- con ; dust with salt and pepper. Put two slices of lean, raw ham in the bottom of a saucepan, with a sliced carrot, a chopped onion, a bunch of sweet herbs, and a pint of stock ; lay the birds on top, and set over a mod- erate fire to stew gently for an hour ; then take up, strain the gravy, and rub the vegetables through a sieve ; return to the saucepan, and set over • the fire for ten minutes; crisp the lardons with a salamander; take up the birds on a heated dish, pour the gravy over, and garnish with small croutons of fried bread. Partridge or Pheasant, Souffle of. — Clean and cook two birds ; take off the breasts and other good parts of the flesh, without skin or gristle. Take 3 ozs. of boiled rice and mix in a mortar with a table-spoonful of butter, two of glaze, melted, and a little salt and pepper. Pound all together until a smooth mixture ; add the beaten yolks of four eggs and the whites of two

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