Game Souffles, to use up Cold Game or Chicken—Two ways. No. 1.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 30 min Total: 30 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (15)
sauce
soufflé mixture
optional flavouring
No. 2. Steamed soufflés
Instructions (15)
No. 1. Dry baked soufflé
  1. Warm 1 oz. fresh butter.
  2. Cook a dessertspoonful of flour in the warmed butter.
  3. Add 1/2 pt. of white stock and cook for 15 minutes, stirring.
  4. Flavour with salt, pepper, a grate of nutmeg, and a tablespoonful of cream.
  5. Allow the sauce to cool.
  6. Add 1/2 lb. of pounded game (or chicken) to the cooled sauce and work well in.
  7. Add the yolks of 2 eggs, one at a time.
  8. Just before baking, add the whipped-up whites of 3 eggs.
  9. Put the mixture into a soufflé dish.
  10. Bake for 1/2 hour.
No. 2. Steamed soufflés
  1. Prepare the same mixture as for the dry baked soufflé, using a dessertspoonful of sauce, a dessertspoonful of cream, 2 yolks, and 2 whipped whites.
  2. Steam for 1/2 hour.
  3. Turn out of dariole moulds.
  4. Serve with a brown, well-flavoured sauce around them.
General flavouring
  1. Mushroom flavour improves both recipes.
Original Text
Game Souffles, to use up Cold Game or Chicken—Two ways. (Isa. Emslie. 1891.) No. 1. A dry baked soufflé of following sauce mixed with pounded meat:— 1 oz. fresh butter warmed; cook in it a dessertspoonful of flour; next add ½ pt. of white stock; to cook 15 minutes; stir it; flavour with salt, pepper, a grate of nutmeg, and a table-spoonful of cream. This must cool before you add the pounded game (½ lb.). Work all well in, then add the yolks of 2 eggs, one at a time, and just before baking, the whipped-up whites of 3. Put into a soufflé dish, and bake ½ hour. No. 2. The same mixture done as steamed soufflés. These are best turned out of dariole moulds, and served with sauce round them. A dessertspoonful of sauce will be enough to make them. I add dessertspoonful of cream, 2 yolks, 2 whipped whites. Steam ½ hour, dish them on a brown, well-flavoured sauce. Mushroom flavour improves both recipes much.
Notes
—