Partridge 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 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (8)
  1. Skin a brace of cold roast partridges, cut off all the meat, and pound it in a mortar with the birds' livers.
  2. Warm up the pounded mixture in a saucepan with a little reduced stock, and pass through a tammy.
  3. Break up the bones and put them into a saucepan with a good brown sauce and stock, and reduce till nearly a glaze.
  4. Add the partridge purée to the glaze mixture.
  5. Stir in half an ounce of butter, two yolks of eggs, and the two whites whipped, gradually.
  6. Pour the mixture into a soufflé dish.
  7. Bake as soon as the soufflé has risen sufficiently.
  8. Serve it at once.
Original Text
Partridge Soufflé. Another way. Skin a brace of cold roast partridges, cut off all the meat, and pound it in a mortar with the birds' livers; warm up in a saucepan with a little reduced stock, and pass through a tammy. Break up the bones and put them into a saucepan with a good brown sauce and stock, and reduce till nearly a glaze; add the partridge purée and half an ounce of butter, two yolks of eggs, and the two whites whipped, which must be stirred in gradually; pour into a soufflé dish, and bake as soon as the soufflé has risen sufficiently. Serve it at once.
Notes
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