6 ounces of finely chopped raw rabbit
2 ounces of butter
2 ounces of flour
2 eggs
1 / 2 a pint of milk
Salt + pepper
Brown sauce
Melt the butter, add the flour, stir in the milk, simmer gently for about 10 minutes and put the sauce aside to cool.
Pound the flesh of the rabbit until smooth, work in the yolks of eggs.
Add the white sauce and season liberally with salt + pepper.
Pass the mixture through a wire sieve, add the stiffly whisked whites of eggs and turn into a well greased souffle tin.
Steam gently from 40 to 50 minutes and serve with the brown sauce poured round.
Cooking time from 40 to 50 minutes to steam.
Sufficient for 1 large souffle
