Grouse Soufflé

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

Source: Dressed Game and Poultry à la Mode
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (6)

breasts of two grouse already cooked ↝ Ruffed Grouse, breast meat, skinless, raw [Poultry Products]
two ounces of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a very small piece of onion ↝ Onions, raw [Vegetables and Vegetable Products]
four eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
dust of cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]

Instructions (6)

Pound the grouse breasts in a mortar with the butter and onion.
Pass them through a sieve.
Add the eggs and beat the whites to a stiff froth.
Season with salt and cayenne.
Place the mixture in a soufflé dish.
Bake in a quick oven.

Original Text

Grouse Soufflé.

Take the breasts of two grouse already cooked, pound them in a mortar with two ounces of fresh butter and a very small piece of onion. Pass them through a sieve, add four eggs, beat the whites to a stiff froth, season with a little salt and dust of cayenne. Place it in a soufflé dish, and bake it in a quick oven.

Notes

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