1095. SOUFFLES OF PARTRIDGES, A LA ROYALE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Time: Cook: 20 min Total: 20 min
Yield: 12.0 small plaited fancy-paper cases
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (5)

purée of partridges (No. 1090)
five yolks of eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
five whites ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
half glaze ↝ Carrots, glazed, cooked [Carrots]
Partridges dressed whole are also served for entrées, for which see Removes (No. 724) ↝ Carrots, raw, salad [Coleslaw, non-lettuce salads]

Instructions (7)

Prepare some purée of partridges (No. 1090), warm it, then add five yolks of eggs.
Whisk the five whites and mix them in lightly also.
Fill a dozen small plaited fancy-paper cases with this preparation.
Pass a soft paste-brush dipped in half glaze over their surfaces.
Put them on a baking-sheet, and bake them in a moderately-heated oven for about twenty minutes.
Dish them up on a napkin, and serve.
These soufflés may be served in lieu of patties, after the fish.

Original Text

1095. SOUFFLES OF PARTRIDGES, A LA ROYALE.
PREPARE some purée of partridges (No. 1090), warm it, then add five yolks of eggs, whisk the five whites and mix them in lightly also. Fill a dozen small plaited fancy-paper cases with this preparation, pass a soft paste-brush dipped in half glaze over their surfaces, put them on a baking-sheet, and bake them in a moderately-heated oven for about twenty minutes; dish them up on a napkin, and serve. These soufflés may be served in lieu of patties, after the fish.
Note.—Partridges dressed whole are also served for entrées, for which see Removes (No. 724).

Notes

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