An unusual dish, Grouse Souffle may also be made with any small game, for example, partridge. A simple green salad is the only vegetable accompaniment needed.
2 oz. plus
1 teaspoon butter
2 oz. flour
5 fl. oz. milk
5 fl. oz. single cream
½ teaspoon salt
½ teaspoon white pepper
½ teaspoon dried marjoram
1 grouse, cleaned, boned, skinned and finely minced
5 eggs, separated
Preheat the oven to moderate 350 °F (Gas Mark 4, 180°C).
With the teaspoon of butter, lightly grease a 3-pint souffle dish. Tie a strip of greaseproof or waxed paper around the rim of the dish so that it projects 2-inches above the top. Set the dish aside.
In a medium-sized saucepan, melt the remaining butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually add the milk, stirring constantly. Stir in the cream and return the pan to the heat. Cook, stirring constantly, for 2 to 3 minutes, or until the sauce is very thick and smooth.
Remove the pan from the heat. Stir in the salt, pepper, marjoram and the minced meat. Allow the mixture to cool slightly and then beat in the egg yolks, one at a time. Set the mixture aside.
In a medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.
Using a metal spoon, carefully fold the egg whites into the grouse mixture.
Spoon the mixture into the prepared souffle dish. Place the dish in the centre of the oven and bake for 35 to 40 minutes, or until the souffle has risen and is golden brown on top.
Remove the souffle from the oven. Quickly and carefully remove and discard the paper. Serve the souffle immediately, straight from the dish.
The perfect dessert for those with a sweet tooth . . . Grumble Pie has a sweet brown sugar and ratstn filling and a cinnamon-flavoured topping.