Souffle of Woodcocks with Truffles

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.