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No 131 Soffiato di Cappone (Fowl Souffle)

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)

Ingredients: Fowl, Bechamel, stock, semolina flour, potatoes,
salt, eggs, butter, smoked tongue or ham.
Prepare a puree 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 Bechamel sauce (No. 3) and add two
table-spoonsful of semolina flour, a boiled potato and salt to
taste, boil it up and add the puree 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 puree use the yolks of three eggs.) Pour the whole
into a buttered souffle 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 souffle cases.

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