Cold Duck Souffle

Delicious light souffle of minced duck mixed with cream sauce, sherry, whipped cream and egg whites topped with a layer of orange slices set in jellied consomme (Serves 4-6, cold)


12 oz cold duck minced
½ pint milk
1 onion
1 carrot
6 peppercorns
a pinch of mace
4 stalks parsley (or 2 teaspoons dried parsley)
1 sprig of thyme (or ¼ teaspoon thyme)
1 bay leaf
3 cloves
1 oz butter
1 oz flour
2 tins beef consomme
1-1¼ oz gelatine
3 tablespoons sherry
4 liquid oz double cream
2 eggs
2 oranges


1. Make cream sauce: Put milk into small pan with sliced onion and carrot, peppercorns, mace, herbs and cloves. Heat slowly for 20 minutes. Melt butter, stir in flour, strain on milk and bring to the boil, stirring constantly. Simmer for 3-4 minutes. Allow to cool.

2. Meanwhile dissolve ¾ oz gelatine in ½ tin consomme. Add 1 tablespoon sherry and the finely minced duck. Mix well.

3. When sauce is cool beat and mix into duck and jelly mixture. Season well, as the flavor dulls when cold. Put bowl into large bowl containing iced water and ice. Stir from time to time. When on the point of setting stir in whipped cream and whipped egg whites. Put into souffle dish large enough to leave a little space for orange garnish and jelly. Put in refrigerator to set.

4. Meanwhile prepare garnish: With a sharp serrated knife, remove peel, pith and skin from oranges; cut into water thin slices. In remaining consomme dissolve ¼-½ oz gelatine. When cool add 2 teaspoons sherry.

5. When souffle has set, arrange orange slices in overlapping layers on top and spoon over the setting consomme. Return to refrigerator to set jelly and serve with green salad and potato with mayonnaise.

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