RABBIT SOUFFLE

Sun (Auckland), Volume II, Issue 514, 17 November 1928, Page 18

RABBIT SOUFFLE

CAMOUFLAGING BUNNY AN APPETISING DINNER Humble bunny can be masked in so many ways that the rabbit has long been a welcome addition to the household menu. Here is a recipe for a rabbit souffle: Take Jib. boiled or steamed rabbit, two ounces lean ham, two ounces butter, four eggs, two ounces flour, salt and pepper, a pinch of powdered mace, a few drops of onion juice, a gill of tomato puree, half a pint of white stock. See that the rabbit is quite free from skin and bone, cut it in small pieces, also the ham, and pass them through a fine mincer. Put the butter in a saucepan with half a pint of white stock (the water the rabbit was stewed in may be used, or broth made from veal hones). When it boils, take it off the fire and quickly stir in the flour, previously mixed with some cold stock. Mix until smooth, then continue stirring over gentle heat until it leaves the sides of the saucepan. Heave this paste until cold. Then add to it the minced meat, and pound them until they are evenly mixed. Now- add the w-ell-whipped yolks of the eggs, salt, pepper, mace, and onion juice. Beat it with a w-oodeu spoon until thoroughly mixed. Then fold in the stiffly-whipped whites of the eggs, stir gently to mix, but do not beat at all. Turn into a prepared souffle case, and steam over simmering water for three-quarters of an hour. Heat the tomato puree. Turn out the souffle carefully, and pour the puree round, or serve separately, as preferred.