Spaniel Soufflé a la King Recipe
Preparation:
- Preheat oven to 350° F. and oil a 6-quart soufflé dish.
- Melt butter in a saucepan, at a low heat; stir in flour and salt and cook until a paste forms. Add milk, stir constantly with a whisk, and cook until sauce is very thick. Remove the pan from heat. While sauce is still very hot, add the egg yolks, one at a time, whisking vigorously after each addition. Add bread crumbs, lemon juice, pepper, paprika, parsley, and turkey and mix all well.
- Beat egg whites until they hold stiff peaks in mixing bowl. Stir one-third of whites into turkey mixture. Fold in the remaining whites and spoon mixture into soufflé dish. Bake for 20 to 25 minutes, or until firm. Serve immediately. You can make two 4-quart soufflé with this recipe.
Ingredients:
- 8 tablespoons (1 stick) unsalted butter
- 4 tablespoons all-purpose unbleached flour
- 1 teaspoon salt
- 2 cups milk
- 3 large eggs, separated
- 1 cup bread crumbs
- 2 teaspoons lemon juice
- ½ teaspoon freshly ground white or black pepper
- 1 teaspoon paprika
- 2 teaspoons chopped Italian parsley
- 4 cups chopped cooked turkey
Note:
The King Charles spaniel migrated from China, via Japan and Spain, to England, where the tiny spaniel instantaneously became a royal favorite. Legend has it that the devoted pet of Mary Queen of Scots followed her up the gallows as she was led to her death in 1567. The breed was finally named after the famous royal roué, King Charles II.
Nothing makes a dog feel more civilized and majestic than a freshly baked soufflé, hot from the oven. The soufflé provides your pet with a new and attractive texture, much lighter than the usual crunchy fare. This high-protein dish can be served on special occasions.
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