Souffles de Volatile eu Caisses

Ingredients

• 6 oz. raio chicken (fillet)
• 2 whole eggs
• 2 yolks of eggs
• 1 gill cream
• 1 truffle
• 2 mushrooms
• ½ oz. butter
• salt
• pepper

Method

1. 1

   Free the meat from skin and sinews, pound it in a mortar until smooth, add by degrees the yolks of four eggs and the cream, season to taste, and rub it through a fine sieve.

2. 2

   Chop the truffle and mushrooms rather finely and add to the farce.

3. 3

   Whisk the whites of two eggs to a stiff froth, and mix it carefully with the above.

4. 4

   Have six to eight chine or paper souffle cases, well buttered.

5. 5

   Divide the mixture in equal parts into the cases, so that they are about three-parts full.

6. 6

   Put them on a baking-sheet or saute-pan and bake in a fairly hot oven for about eighteen minutes.

7. 7

   Arrange the cases on a dish with a folded napkin and serve hot.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 290. The excerpt below is the record exactly as published.

Souffles de Volatile eu Caisses. — 6 oz. raio chicken (fillet), 2 whole eggs, 2 yolks of eggs, 1 gill cream, 1 truffle, 2 mush- rooms, \ oz. butter, salt and pepper. Free the meat from skin and sinews, pound it in a mortar until smooth, add by degrees the yolks of four eggs and the cream, season to taste, and rub it through a fine sieve. Chop the truffle and mush- rooms (preserved) rather finely and add to the farce. Whisk the whites of two eggs to a stiff froth, and mix it carefully with the above. Have six to eight chine or paper souffle cases, well buttered. Divide the mixture in equal parts into the cases, so that they are about three-parts full. Put them on a baking-sheet or saute-pan and bake in a fairly hot oven for about eighteen minutes. Arrange the cases ENTREES OF POULTRY, ETC: (HOT DISHES) 349 on a dish with a folded napkin and serve hot. This dish can also be made with any other poultry, with garni or with veal. A boat of hot bechamel sauce (No. 202) is often served as an accompaniment with this dish. 983. Souffle de Volatile. — Proceed in exactly the same manner as indicated in recipe for Yeal Souffle (No. 842), using the same quantity of chicken instead of veal, or if desired the weight can be made up wTith a small quantity of veal. The carcase and trimmings of the chicken should be used for stock to make the white sauce. 984. Attriotes de Volatile d la Vaudoise.- 10 slices of coojted ox-tongue , ^ cooked fowl, 8 mushrooms, 2 truffles, 1 glass sherry wine, \ lb. raiv chicken or game, 3 oz. fresh pork, 2 shallots, 1 whole and 2 yolks of eggs, parsley , ^ lemon, £ gill cream, meat-glaze (No. 247), 1 gill tomato sauce (No. 271), 1 gill Allemande sauce (No. 204), 2 oz. butter

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