Individual Partridge Soufflés

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 1 partridge, roasted
  • 1 chicken liver, cooked
  • butter
  • 2-4 tablespoons


Put cooked partridge meat and chicken liver through mincer. Then pound in a mortar with 2 tablespoons butter and the cold Brown Sauce. Season to taste with salt and freshly ground black pepper. Strain through a fine sieve.

About 20 minutes before serving, heat this purée in the top of a doub