Soufflé of Partridges

Ingredients

• several cold roast partridges
• the livers of the birds
• with a little reduced stock
• a lump of fresh butter
• a pinch of grated nutmeg
• four yolks of egg
• two whipped whites of egg

Method

1. 1

   Skin several cold roast partridges, cut all the meat off them, and pound in a mortar with the livers of the birds, warm in a saucepan with a little reduced stock, and pass through a tammy.

2. 2

   Break up the carcases, warm them in brown thickening and stock, reduce until nearly a glaze; add the purée of partridge, with a lump of fresh butter, a pinch of grated nutmeg, four yolks of egg, and two whipped whites of egg, which stir in gradually; pour into a soufflé dish or large paper case, and bake.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 115. The excerpt below is the record exactly as published.

Soufflé of partridges. Skin several cold roast partridges, cut all the meat off them, and pound in a mortar with the livers of the birds, warm in a saucepan with a little reduced stock, and pass through a tammy. Break up the carcases, warm them in brown thickeñ- ing and stock, reduce until nearly a glaze ; add the purée of partridge, with a lump of fresh butter, a pinch of grated nut- meg, four yolks of egg, and two whipped whites of egg

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