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Fowl, Duck, Game, Hare

RABBIT, &c.

No. 131. Soffiato di Cappone (Fowl Soufflé) Ingredients: Fowl, Béchamel, stock, semolina flour, potatoes, salt, eggs, butter, smoked tongue or ham.

Prepare a purée of fowl or turkey and a small quantity of grated tongue or ham, and whilst you are pounding the meat add some good gravy or stock. Then make a Béchamel sauce (No. 3) and add two table - spoonsful of semolina flour, a boiled potato and salt to taste, boil it up and add the purée of fowl, then let it get nearly cold, add yolks of eggs and the white beaten up into a snow. (For one pint of the purée use the yolks of three eggs.) Pour the whole into a buttered soufflé case, and half an hour before serving put it in a moderate oven and serve hot. You can use game instead of fowl, and serve in little soufflé cases.