Soufflés de Cailles à la Lusette (Quail Souffles, Lusette style)

Ingredients

• four quails
• two ounces of cooked rice
• two yolks of eggs
• a table-spoonful of meat glaze
• the necessary seasoning
• one or two truffles cut into slices
• the stiff froth of two whites of eggs

Method

1. 1

   Pound the meat of four quails, free from skin and bone, and mix, whilst pounding, two ounces of cooked rice (rice boiled in stock and drained), and continue to pound till smooth.

2. 2

   Rub through a fine sieve, and incorporate with the puree, two yolks of eggs, a table-spoonful of meat glaze, and the necessary seasoning.

3. 3

   Stir this in a stew-pan over the fire until it is quite hot.

4. 4

   Then add one or two truffles cut into slices and the stiff froth of two whites of eggs.

5. 5

   Three-parts fill some buttered paper or china souffle cases, set them in a moderate oven for about ten minutes, and finish them in a sharp oven.

6. 6

   They will take about twenty minutes in all.

7. 7

   Brush over the top of each with meat glaze, i.e., glaze containing essence of quail, and send to table with a boat of Madere sauce.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 67. The excerpt below is the record exactly as published.

SoufB6s de Cailles a la Lusette. (Quail Souffles, Lusette style.) Pound the meat of four quails, free from skin and bone, and mix, whilst pounding, two ounces of cooked rice (rice boiled in stock and drained), and continue to pound till smooth. Rub through a fine sieve, and incorporate with the puree, two yolks of eggs, a table-spoonful of meat glaze, and the necessary seasoning. Stir this in a stew- pan over the fire until it is quite hot. Then add one or two truffles cut into slices and the stiff froth of two whites of eggs

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