Ingredients
Fowl
Bechamel sauce
Stock
Semolina flour
Potatoes
Salt
Eggs
Butter
Smoked tongue or ham
Directions
"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 tablespoonful 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."
Notes
This recipe (No. 131) was first published in "The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes," written by Mrs. W.G. Waters and published by William Heineman (1920). For the entire copyright-free cookbook see www.archive.org. A variety of recipes from this cookbook can also be found on this website.... Photo: Mary Melfi.
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