Turkey Soufflé

Ingredients

• One cup of white soup stock
• 1 cup of turkey chopped fine
• 1 cup rich milk
• % cup of rolled crackers soaked in milk
• yolks of 3 eggs well beaten
• salt and pepper

Method

1. 1

   Mix all ingredients thoroughly, then add beaten egg whites.

2. 2

   Put in a buttered pudding dish and bake for half an hour.

3. 3

   Serve at once.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 95. The excerpt below is the record exactly as published.

salt and pepper, cheese, and the yolks. Beat thoroughly. Then stir in well- beaten whites. Pour into paper cases or well-heated egg cups. Bake 5 or 6 minutes. Serve immediately. Welsh Barebit. One and one-half pounds of cheese, a slice of butter, 1 tea- spoon of salt, 1 cup of cream, a little cayenne pepper, 2 dessert- spoons of prepared mustard and 1 egg well beaten. Beer may be used instead of cream. Put all in a chafing dish, cook until smooth and serve on square crackers. Macaroni. Make a cream dressing; boil 12 sticks of macaroni in saltej} water until done, then mix with the cream dressing. Put in a bak- ing dish ; sprinkle bread crumbs and bits of butter on top and bake until a chestnut brown. English Monkey. One cup of sweet milk, 1 cup of New York cream cheese cut in small pieces, 1 egg well beaten, 1 tablespoon of butter, 1 teaspoon Armour's beef extract dissolved in 2 teaspoons hot water, salt and pepper to taste. Prepare on chafing dish ; let it stand for 5 minutes, then serve. Welsh Barebit. One pound New York cream cheese cut in small pieces, 2-3 of a cUp of milk, 1 egg well beaten, 1 teaspoon Armour's extract of beef. Dissolve the latter in 2 teaspoons of hot water. Salt and pepper to taste. Prepare on chafing dish. Welsh Barebit. Grate 1 pound of cheese. Bub the bottom of chafing dish with a clove of garlic; put in the cheese and a lump of butter size of a walnut, 1 tablespoon of tomato catsup, 1 gill of beer or ale. Stir constantly until the cheese is melted. Add % teaspoon of salt and a little cayenne pepper. Turn at once on buttered toast or large crackers heated, and serve immediately. Welsh Barebit. Take ^ pound of fresh cheese, ^^ teacup of cream, 1 teaspoon of made mustard, 1 tablespoon of butter, salt and cayenne pepper to taste. Mix ingredients, stir constantly while cooking, let stand a few minutes after it is done, and serve on square crackers, that have been heated. 11 162 KENTUCKY RECEIPT BOOK. Welsh Barebit. Half pound of grated cheese, 2 medium-size butter balls, % cup of cream, 2 eggs beaten until very light, salt, cayenne pepper and mustard. Put cheese in chafing dish, when nearly melted add but- ter, mustard, salt and pepper. When well mixed put in cream, stir until smooth, then add beaten eggs, and cook for a few minutes, stirring all the while. Serve on nicely browned toast dipped in hot milk. TR O O O O \r=^ irS^l I bSr r=^ r=^^CSv O O O O Boned Turkey. Bone a small turkey after having cut off the wings, the legs and the neck. Begin by cutting the skin down its entire length, com- mencing with the middle of the neck and ending with the middle of the rump. Use a small thin knife and follow the outlines of the rib bones. Then remove the breast bone and the second joint bones, take the meat from the latter and chop very fine. Remove all sinews from the fillets, cut away a part of their thickness and place them where the legi^ were taken off. Prepare a well-seasoned choppd forcemeat, mix well together, adding % gill of brandy, truffle essence and 1 ounce of chopped truffles. Cut % pound of fat pork into ^ inch squares, blanch and drain. Have also % pound of unsmoked beef tongue cut in % inch squares, 5 ounces of peeled truffles cut in pieces and % of a pound of duck or goose livers, parboiled and cold, cut in % inch dice. With this and the forcemeat stuff the turkey, then wrap it in a cloth and let cook in some good stock for 2 hours, drain well, take off the cloth and wrap it up again before setting under press. When thoroughly cold, unwrap, prepare and cover with a white fecula Chaudfroid sauce. Decorate with aspic jelly. Boned Turkey. Select a large turkey, split in the back, take out all bones, cut the first joint of the legs, remove bones, then the second joint, also take bones from the wings, turn in both legs and wings. Have an- other turkey boiled, cut in pieces and put through grinder, add to it 2 cans of champignons, sliced in half, 1 large can of truffles, season with 1 nutmeg grated, a little onion, ground mace, pepper and salt. Take 1 thick slice of raw ham and cut in pieces an inch thick, also ^ pound of raw salt pork, cut % inch thick, 1 beef tongue boiled a^d cut the same way, put the forcemeat in turkey, then the meat cut in strips, champignons and truffles, add meat and the strips of bacon until the turkey is stuffed quite full. Sew it in the back with strong white thread, put turkey in a cheese cloth bag and tie it very tight. Put in a kettle, cover well with water and boil 2 hours. Take from fire and let it get cold. It can then be molded in aspic jelly, or cut in slices. Serve with Chaudfroid sauce. Chaudfroid Sauce. Put in saucepan 2 tablespoons of butter; when it bubbles add 2 tablespoons of flour ; mix well, stirring all the time. Put in 2 coffee (163) 164 KENTUCKY RECEIPT BOOK. cups of chicken or veal stock, cook until tolerably thick ; season with salt and pepper. Soak ^ box of gelatine in % cup of cold water for 1 hour, add to stock and stir until dissolved. Strain in sauce. Let it stiffen a little before using. Set a little of this mixture on ice and try if it is firm enough or too stiff; if too stiff, add more stock ; if not stiff enough more gelatine ; it should not be so soft as to run. It can be made yellow by adding the yolks of 3 well-beaten eggs before removing from fire. A brown Chaudfroid is made by browning the roux, diluting it with beef stock. Prepare this way for serving with dark meat or game. If boned turkey is not smooth, pour over it some of this sauce which must have been on ice: For boned turkey and boned chicken have the sauce white. Turkey SoufSe. One cup of white soup stock, 1 cup of turkey chopped fine, 1 cup rich milk, % cup of rolled crackers soaked in milk, yolks of 3 eggs well beaten

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