Souffle of Pheasant
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 Pheasant. — Cut all the flesh from the breast of a raw pheasant, mince, pound, and sieve it, then mix the puree with half a pint of very stiffly whipped cream, seasoning it to taste with salt, pepper, and minced truffles or mushrooms
Cook this with the app: pantry check, scaling, and the assistant.