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Grouse Souffle

A baked soufflé made with roasted grouse, brown sauce, mushrooms, game glaze, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sauce and mushroom are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 4,480 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Grouse Souffle

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the base

  1. Pound and season the lean parts of the grouse.

  2. Add the brown sauce, chopped mushrooms, and melted game glaze; season to taste.

  3. Incorporate the egg yolks and pass the mixture through a sieve.

Fold and bake

  1. Beat the egg whites until stiff and fold them into the mixture.

  2. Pour into a baking dish and bake at 400°F (200°C) until set.

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. Sauce + mushroomtop 19% of all pairs
    Smell alikelow
    Cooked together4,480 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Mushroom + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together5,987 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Sauce + eggtop 39% of all pairs
    Smell alikelow
    Cooked together10,895 recipes

Sauce and egg barely smell alike, yet cooks put them together in 10,895 recipes: they work on texture and structure more than aroma.

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 savory flavor of the soufflé.
Egg whites
Whipped to stiff peaks, they trap air that lifts and gives the soufflé its rise.
Egg yolks
Enrich the base and help set the soufflé into a tender, custardy structure.
Brown sauce
Adds moisture and deep savory flavor to the grouse base.

The step that matters

Folding in the egg whites. Stiffly beaten whites hold the air that makes a soufflé rise. Folding gently, rather than stirring, keeps that air from collapsing, so the soufflé stays light and lofty when baked.

“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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