Partridge Soufflé

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888

Source: Dressed Game and Poultry à la Mode
Time: Cook: 20 min Total: 20 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

a partridge ↝ Pheasant, raw, meat and skin [Poultry Products]
a few spoonfuls of Béchamel sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
a small piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
four eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (5)

Roast a partridge, chop and pound the flesh in a mortar with a few spoonfuls of Béchamel sauce and a small piece of butter.
Season well; mix with this four eggs, and strain the whole through a sieve into a basin.
Beat the whites of the eggs stiffly, and mix lightly with the purée.
Put all into the soufflé dish, and let it bake in the oven for twenty minutes.
Cover the top with a piece of paper to prevent its burning.

Original Text

Partridge Soufflé.

Roast a partridge, chop and pound the flesh in a mortar with a few spoonfuls of Béchamel sauce and a small piece of butter. Season well; mix with this four eggs, and strain the whole through a sieve into a basin. Beat the whites of the eggs stiffly, and mix lightly with the purée. Put all into the soufflé dish, and let it bake in the oven for twenty minutes. Cover the top with a piece of paper to prevent its burning.

Notes

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