Soufflé of Partridge à la Royale

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904
Source
The "Queen" cookery books. No. 4. Entree
Time
Cook: 20 min Total: 20 min
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (6)
Instructions (8)
  1. Prepare a nice, cream mixture with partridges, flavouring it with strong game glaze and a little creamy Béchamel sauce.
  2. Stir in the yolks of two or three eggs.
  3. At the last add the whites of these stiffly whisked, mixing it all lightly and quickly together.
  4. Fill some paper cases with this preparation.
  5. Brush their tops over lightly with demi-glace.
  6. Place them on a baking sheet.
  7. Bake them in a moderate oven for about twenty minutes.
  8. Dish them on a napkin, and serve.
Original Text · last edited 4 days ago
Soufflé of Partridge à la Royale.—Prepare a nice, cream mixture with partridges, flavouring it with strong game glaze and a little creamy Béchamel sauce; stir in the yolks of two or three eggs, at the last add the whites of these stiffly whisked, mixing it all lightly and quickly together. Fill some paper cases with this preparation, brush their tops over lightly with demi-glace, place them on a baking sheet, and bake them in a moderate oven for about twenty minutes, then dish them on a napkin, and serve.
Notes
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