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Grouse Souffle

A steamed mixture of grouse meat, rice, butter, glaze, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rice and meat are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,481 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Grouse Souffle

Ingredients

Directions

Prepare the base

  1. Remove the meat from the bones of the grouse.

  2. Pound the meat with the rice, butter, and glaze until well combined.

  3. Season the mixture to taste and rub it through a wire sieve.

  4. Mix in the yolks of the eggs.

Finish and cook

  1. Fold in the beaten egg whites gently.

  2. Steam the mixture gently for 1 hour.

Serve

  1. Serve with brown sauce.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Rice + meattop 13% of all pairs
    Smell alikemoderate
    Cooked together1,481 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Butter + meattop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Meat + eggtop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Grouse
Provides the main meat and flavour of the soufflé.
Boiled rice
Adds body and bulk, helping the mixture hold together.
Butter
Adds richness and moisture to the mixture.
Meat glaze
Adds concentrated savoury flavour.
Eggs
Yolks enrich the base; whites lighten it and give the soufflé its rise and set.

The step that matters

Folding in the beaten egg whites. Whites hold air that gives the soufflé its lift. Folding gently, rather than stirring, keeps that air from collapsing, so the soufflé stays light after steaming.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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