Souffle Of Pheasant

Cut all the flesh from the breast of a raw pheasant, mince, pound, and sieve it, then mix the puree 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 Supreme 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.

Souffle Of Partridge A La Royale

Prepare a nice, cream mixture with partridges, flavouring it with strong game glaze and a little creamy Bechamel sauce; stir in the yolks of two or three eggs, at the last add the whites of these stiffly whisked, mixing it all lightly and quickly together. Fill some paper cases with this preparation, brush their tops over lightly with demi-glace, place them on a baking sheet, and bake them in a moderate oven for about twenty minutes, then dish them on a napkin, and serve.

Souffle A La Victoria

Mince and pound some raw beef, and sieve it; then to half a pound of this puree add a gill of thick brown sauce, a few drops of Mrs. A. B. Marshall's carmine, a full tablespoonful of thick cream, a good dust of coralline pepper, salt, and the raw yolks of four eggs, with a tablespoonful of sherry; when this is all well mixed add the whites of the eggs whipped to a stiff froth, and when smooth, put it into a forcing bag with a large plain pipe, and force it out into a plain charlotte mould previously thickly buttered and ornamented with rounds of cut truffle and sliced cooked macaroni. Poach this mould in the ordinary way for about half an hour, then turn out and serve with a rich espagnole, Perigueux, or other highly seasoned sauce to taste.