Souffle of Pheasant 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-five 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.