Soufflé of Pheasant

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 (9)
soufflé
alternative ingredients
serving
Instructions (7)
  1. Cut all the flesh from the breast of a raw pheasant.
  2. Mince, pound, and sieve the pheasant flesh.
  3. Mix the purée with half a pint of very stiffly whipped cream.
  4. Season the mixture to taste with salt, pepper, and minced truffles or mushrooms.
  5. Put this mixture into a buttered mould.
  6. Steam for twenty minutes.
  7. Turn out and serve with Suprême sauce poured all over it.
Original Text · last edited 4 days ago
Soufflé of Pheasant.—Cut all the flesh from the breast of a raw pheasant, mince, pound, and sieve it, then mix the purée with half a pint of very stiffly whipped cream, seasoning it to taste with salt, pepper, and minced truffles or mushrooms, put this mixture into a buttered mould, and steam for twenty minutes, then turn out and serve with Suprême sauce poured all over it. If chicken, rabbit, or veal are used for this dish you will need three-quarters of a pint of stiff cream, and a good flavouring of grated ham or tongue.
Notes
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