(2361). Souffle Of Fat Livers With Truffles (Souffle De Foies-Gras Aux Truffes)

Pound six ounces of fat livers with two ounces of rice thoroughly cooked in broth until per-fectly dry: add one whole egg, season and press the preparation through a sieve, putting the puree into a bowl; make it very smooth by stirring into it four spoonfuls of raw chicken quenelle forcemeat ( No. 89), and two well-beaten-up egg-whites. Fill with this some paper cases (Fig. 439) previously buttered and stiffened in the oven: set them in the oven for ten to twelve minutes, and glaze them with sonic light chicken glaze ( No. 398), using a brush for this purpose.

(2362). Souffle Of Game A La Lucie (Souffle De Gibier A La Lucie)

Pound four ounces of cooked game meat with two ounces of rice boiled in broth until dry and consistent; add two tablespoonfuls of game glaze (No. 398), two raw egg-yolks and half an ounce of melted butter, then press all through a sieve, and beat the preparation thoroughly. Ten minutes before serving mix in half an ounce of truffles cut in one-eighth inch squares, and two egg-whites beaten to a stiff froth. Butter some paper cases (Fig. 439), stiffen them in the oven, then fill them three-quarters full with the souffle preparation, set them in the oven for about ten minutes, and when done glaze the tops with a little game glaze (No. 398) and serve without delay.

(2363). Souffle Of Lobster In Cases (Souffle De Homard En Caisses)

Plunge a two-pound lobster into boiling water so as to kill it quickly, and when cold split it lengthwise in two, take out the meat from the half tails, cut it up and pound the pieces with two or three spoonfuls of good reduced veloute sauce (No. 415); finish with some red butter (No. 580), adding also a piece of fresh butter; press this through a sieve, and put the puree back into the mortar, and with the pestle pound it well to make it have a good, consistent body, allowing it to absorb very slowly three gills of good raw cream; season and finally add two spoonfuls of the creamy part from the bodies, a dash of cayenne pepper and two spoonfuls of whipped cream. With this preparation fill either some round buttered paper (No. 439), silver (No. 438) or porcelain cases, wiped dry and buttered; dredge over the insides with bread-crumbs and fill the cases and lay them on a baking sheet; push them into a slack oven and let the preparation cook from fifteen to twenty minutes; it should be cooked in a very hot oven, otherwise it will become black.

After taking the souffle's from the oven, glaze the surfaces with a little of the same reduced veloute sauce, finish with red butter (No. 580), and serve them at once.

(2364). Souffle Of Partridge A La Haggins (Souffle De Perdreau A La Haggins)

Pound half a pound of cold partridge meat to a pulp, add to it half an ounce of foies-gras, season with salt, pepper and nutmeg and put in four tablespoonfuls of game glaze (No. 398) and half an ounce of butter; press this through a fine sieve and place the puree in a metal basin to heat up lightly, incorporating in slowly four raw egg-yolks and four very stiffly beaten whiles. When the preparation is thoroughly mixed, transfer it to some small buttered paper cases (Fig. 439), stiffened in the oven, having them three-quarters of an inch full; push them into a slack oven fifteen to twenty minutes before serving; glaze over with a brush dipped in game glaze (No. 398) and serve them instantly they leave the oven; they must not be standing. Truffles cut in eighth of an inch squares may be added to the souffles if so desired.

(2365). Souffle Of Pheasant A La Andrew (Souffle De Faisan A La Andrew)

Take the cooked meats from a roasted pheasant, suppressing skin, bones and sinews, pound them to a pulp with half as much cooked rice, and also one ounce of very fresh fat liver. Make an essence (No. 389) with the parings; reduce half a pint of espagnole sauce (No. 414); add it to the essence and when very thick put it with the pheasant pulp and strain the whole through a sieve into a tin basin and work well while adding some chopped truffles. Twenty-live minutes before serving heat the preparation in a bain-marie and incorporate into it seven raw egg yolks one by one, and three ounces of fresh butter, working it in well, and then stir in five egg-whites, beaten to a very stiff froth, Butter a souffle pan (Fig. 182), fill it half full with the preparation and push it into a slack oven; it ought to take from fifteen to twenty minutes to cook; when done, glaze over with game glaze (No. 398) and serve at once.

(2366). Souffle Of Woodcocks With Truffles (Souffle De Becasses Aux Truffes)

Suppress all the meats from three roasted woodcocks and pound it to a pulp; fry the intestines and liver in butter, add this to the pulp and press through a sieve; dilute with a heaping spoonful of game glaze (No. 398) and remove from the fire; stir the preparation until it loses its greatest heat, then add four egg-yolks, an ounce of melted butter, an ounce of peeled truffles cut in small dice, and proper seasoning, and incorporate in slowly four beaten egg-whites, and if found necessary an ounce of boiled rice may also be added. Put this either into a buttered souffle pan (Fig. 182) or else in buttered paper cases (Fig. 439) stiffened in the oven. If for cases of half a pint capacity, they will require fifteen minutes, but all depends upon their size.