Petits Soufflés de Gibier (Small Game Soufflés)

Ingredients

• 250 grammes cooked game flesh
• 1½ décilitres sauce Béchamel
• A few spoonfuls of fumet of the game used
• 2 egg yolks
• 3 small egg whites

Instructions

1. Pound 250 grammes of cooked game flesh — furred or feathered — finely, adding 1½ décilitres of sauce Béchamel to which a few spoonfuls of the fumet of the game in preparation have been added and which has been reduced.
2. Pass through a fine sieve.
3. Add 2 egg yolks and 3 small egg whites whipped to a snow.
4. Fill the cases or cassolettes and bake as for the preceding small soufflés — slow oven, 12 minutes. Makes 10 cases.