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--------------------------------THE SOUFFLES-------------------------------- 1 Boiled crab; -OR- 2 oz Flour 6 oz ...
2 lb Good stewing venison 3/4 pt (scant) beef or game stock -- (trimmed weight) Butter 1 ...
10 oz Venison (trimmed weight) 3 tb Port 6 oz Belly of pork (trimmed wt.) Allspice, thyme or Worcester 2 oz ...
1 lb Venison (trimmed weight) Whole and ground bay leaves 1/2 lb Belly of pork (trimmed wt.) 1 tb Red wine vinegar ...
3/4 lb Best venison trimmings Garlic 2 fl Cider Juniper 4 fl Good stock ...
2 Shallots; chopped 1 Sprig of thyme Butter 1 Curl of orange peel 12 oz ...
1 1/2 lb Potatoes 6 Juniper berries (or more) Salt and pepper Butter or oil ...
3/4 lb Jerusalem artichokes Crushed garlic -- thinly sliced 7 fl Stock -- (prepared ...
3/4 lb Leeks; very thinly sliced Butter Drop the thinly sliced leeks (tender green parts as well as white) into 1/2-inch ...
1 lg Cauliflower 1 pt Wine vinegar - about 2 lbs., trimmed wt. 1 tb Mustard seed 2 oz Salt ...
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