Individual Game Soufflés

Preparation info

  • Serves


    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • 3 ounces cooked game
  • 3 ounces cooked ham
  • butter
  • 1 tablespoon flour
  • ¼ pint well-flavoured game stock
  • salt and freshly ground black pepper
  • cayenne pepper
  • lemon juice
  • 3 eggs
  • 6 fresh mushrooms, grilled


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 the heat; stir in the minced meats; season generously with salt, freshly ground black pepper, cayenne and lemon juice. Separate eggs and beat in egg yolks one at a time. Whip the egg whites to a stiff froth and fold them into soufflé mixture. Butter 6 individual ramekins or soufflé dishes; fill them three-quarters full with the mixture and bake in a slow oven (350°F-M3) for 12 to 15 minutes, or until well risen and firm to the touch. Serve at once with a grilled mushroom on the top of each soufflé.