Individual Game Soufflés

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 3 ounces cooked game
  • 3 ounces cooked ham
  • butter


Chop the game and ham finely or put them through the finest blade of your mincer. Melt 2 tablespoons butter in a small saucepan; add the flour and then the game stock. Stir over the heat until a smooth paste is formed and the mixture draws away from the sides of the pan.

Remove saucepan from