Soffiato di Cappone (Fowl Souffle) Recipe

Soffiato di Cappone (Fowl Souffle) Recipe

Ingredients:

2 cups of pureed fowl (or turkey, with grated tongue or ham)
Gravy (or stock)
Bechamel sauce
2 Tablespoons of flour (semolina)
1 piece of potato; boiled
Salt (to taste)
3 pieces of egg yolks
3 pieces of egg whites (beaten till stiff)

Instructions:

Add small amount of stock or gravy on the pureed meat. Make the Bechamel then add flour, potato, salt, and boil. Add pureed meat and let cool. Add egg yolks and beaten egg whites.

Pour mixture onto greased (souffle) case. Bake for 30 mins. Serve immediately.

>> Soffiato di Cappone (Fowl Souffle) Recipe