King Spaniel Souffl

Royal Spaniel: The spaniel migrated from China through Japan and Spain and ended up in England where it became a big hit and royal favorite. It was said that Mary Queen of Scots owned a spaniel and that this loyal companion followed her up the scaffold as she was led to her death bed in 1567. After this, the breed was named for the royal roué, King Charles II.

Ingredients
2 tablespoons non salted butter
1 tablespoon all purpose flour
Pinch of salt
½ cup milk
2 small eggs, separated
¼ cup bread crumbs
½ teaspoon lemon juice
Pinch of ground black pepper
Pinch of paprika
½ teaspoon chopped parsley
1 cup cooked chopped turkey

Preheat oven to 175 C. and grease a soufflé dish.
Melt the butter in a pot over low heat and stir in the flour and salt and cook this until a pasty consistency is acquired. Add in the milk stirring consistently with a whisk and cook until the mixture is very thick. Take pan off of the heat once done. While the sauce is still very hot add in the egg yolks one at a time mixing it consistently. Next, add in the bread crumbs, lemon juice, pepper, paprika, parsley, and the turkey and mix it all well.

In a separate mixing bowl beat the egg whites until they hold stiff peaks. Add a third of the whites into the turkey sauce and then fold in the rest of the whites then, put the mixture into the soufflé dish. Bake for about 20 – 25 minutes until firm. Serve immediately. Makes 1 kilo. Next: Coonhound pie