Soffiato Di Cappone Fowl Souffle
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.