When the souffé is almost cooked, set on it a border of fine
strawberries (in season), or half-sugared, preserved cherries.
It should be remembered, however, that the correct procedure
demands the use of strawberries in full season.
2538—SOUFFLE A LA ROYALE
Take some vanilla-flavoured souff#é-preparation. Dish it in a
timbale in alternate layers with lady’s-finger biscuits, saturated
with Kirsch ; and distribute thereon such fruits as pine-apple,
cherries, angelica and grapes—all✪ Soufflé A La Royale cut into dice, and previously
macerated in Kirsch.
. 2530—VANILLA SOUFFLE
Take some cream souffé-preparation, made from milk in which
a stick of vanilla✪ Vanilla Soufflé has been previously infused.
2540—VIOLET SOUFFLE
Take some vanilla-flavoured souffe preparation, combined with
crushed crystallised violets✪ Violet Soufflé. When the souf?é is dished, set on it
a crown of large crystallised violets, and cook in the usual way.
2541—SUBRICS
Into one pint of vanilla-flavoured boiled milk, containing three
and a half oz. of sugar, drop four oz. of semolina. Add one anda
half oz. of butter and a grain of salt✪ Subrics; mix thoroughly, and gently
cook in the oven under cover for twenty-five minutes.
Thicken with six egg-yolks, and spread the preparation in layers
two-thirds of an inch thick over a buttered tray. Pass a piece of
butter over the surface to prevent its drying, and leave to cool.
Then cut up this preparation into rings three inches in diameter.
Heat some clarified butter in a frying-pan; set the rings
in it; brown them on both sides. and dish them in a circle.
742 GUIDE TO MODERN COOKERY
Garnish the centre of each ring with a tablespoonful of red-currant
jelly, or very firm quince jelly.
TIMBALES.
2542—TIMBALE A LA D’AREMBERG
Line a buttered Charlotte mould with some fairly firm Brioche
paste. Garnish the mould with quartered pears, cooked in vanilla-
flavoured syrup, kept rather firm and alternated by apricot jam✪ Timbale A La D’Aremberg.
Close the timbale with a layer of the same paste, well sealed
down round the slightly-moistened edges, and cut a slit in the
middle for the escape of steam. Cook in a good moderate oven
for about forty minutes.
On taking the timbale out of the oven, turn it out on a dish,
and accompany it with a maraschino-flavoured apricot sauce.
2543—BOURDALOUVE TIMBALE
Prepare a dry paste, combined with four ounces of finely-
chopped almonds per one Ib. of flour.
With this paste line a buttered timbale mould, and garnish it
with various stewed fruits, alternated by layers of frangipan cream.
Cover with a layer of the same paste, and bake in a good moderate
oven.
When the timbale is turned out, coat it with a vanilla-flavoured
apricot syrup.
2544—MARIE-LOUISE TIMBALE
Take a stale Génozse cooked in a deep Charlotte mould; press
the blade of a knife into it and cut it all round, leaving a base.
Remove the inside crumb in one piece which should resemble a
large cork in shape. Cut this crumb into slices half-inch thick;
coat each slice with Italian meringue, and, upon the latter, distri-
bute a salpzcon of peaches, cherries and pine-apple.
Coat the outside of the timbale with the same meringue, and
decorate it ; put the slices back inside, and set them one upon the
other. Owing to the inserted garnish these slices naturally project
above the sides of the timbale; surround them therefore with a
border of poached peaches, separated by a bit of meringue.
Put the timbale in a mild oven to colour the meringue, and
serve a Kirsch-flavoured peach sauce at the same time.
2545—MONTMORENCY TIMBALE
Cook a brioche in a mould of the required size. When it is
quite cold, remove all the crumb from its inside, leaving a thickness
of three-quarters of an inch on the bottom and sides. Coat all
round, by means of a brush, with apricot jam cooked to the sma//-
ENTREMETS 743
Page 424 · 5 recipe records on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
When the soufflé is almost cooked, set on it a border of fine strawberries (in season), or half-sugared, preserved cherries.
It should be remembered, however, that the correct procedure demands the use of strawberries in full season.
2538—SOUFFLE A LA ROYALE Take some vanilla-flavoured soufflé-preparation. Dish it in a timbale in alternate layers with lady’s-finger biscuits, saturated with Kirsch ; and distribute thereon such fruits as pine-apple, cherries, angelica and grapes—all cut into dice, and previously macerated in Kirsch.
. 2539—VANILLA SOUFFLE Take some cream souffé-preparation, made from milk in which
a stick of vanilla has been previously infused.
2540—VIOLET SOUFFLE
Take some vanilla-flavoured soufflé preparation, combined with
crushed crystallised violets. When the soufflé is dished, set on it a crown of large crystallised violets, and cook in the usual way.
2541—SUBRICS
Into one pint of vanilla-flavoured boiled milk, containing three and a half oz. of sugar, drop four oz. of semolina. Add one anda half oz. of butter and a grain of salt; mix thoroughly, and gently cook in the oven under cover for twenty-five minutes.
Thicken with six egg-yolks, and spread the preparation in layers two-thirds of an inch thick over a buttered tray. Pass a piece of butter over the surface to prevent its drying, and leave to cool.
Then cut up this preparation into rings three inches in diameter.
Heat some clarified butter in a frying-pan; set the rings in it; brown them on both sides. and dish them in a circle.
Garnish the centre of each ring with a tablespoonful of red-currant jelly, or very firm quince jelly.
TIMBALES.
2542—TIMBALE A LA D’AREMBERG
Line a buttered Charlotte mould with some fairly firm Brioche paste. Garnish the mould with quartered pears, cooked in vanillaflavoured syrup, kept rather firm and alternated by apricot jam.
Close the timbale with a layer of the same paste, well sealed down round the slightly-moistened edges, and cut a slit in the middle for the escape of steam. Cook in a good moderate oven for about forty minutes.
On taking the timbale out of the oven, turn it out on a dish, and accompany it with a maraschino-flavoured apricot sauce.
2543—BOURDALOUVE TIMBALE
Prepare a dry paste, combined with four ounces of finelychopped almonds per one Ib. of flour.
With this paste line a buttered timbale mould, and garnish it with various stewed fruits, alternated by layers of frangipan cream. Cover with a layer of the same paste, and bake in a good moderate oven.
When the timbale is turned out, coat it with a vanilla-flavoured apricot syrup. 2544—MARIE-LOUISE TIMBALE
Take a stale Génozse cooked in a deep Charlotte mould; press the blade of a knife into it and cut it all round, leaving a base.
Remove the inside crumb in one piece which should resemble a large cork in shape. Cut this crumb into slices half-inch thick; coat each slice with Italian meringue, and, upon the latter, distribute a salpicon of peaches, cherries and pine-apple.
Coat the outside of the timbale with the same meringue, and decorate it ; put the slices back inside, and set them one upon the other. Owing to the inserted garnish these slices naturally project above the sides of the timbale; surround them therefore with a border of poached peaches, separated by a bit of meringue.
Put the timbale in a mild oven to colour the meringue, and serve a Kirsch-flavoured peach sauce at the same time.
2545—MONTMORENCY TIMBALE
Cook a brioche in a mould of the required size. When it is quite cold, remove all the crumb from its inside, leaving a thickness of three-quarters of an inch on the bottom and sides. Coat all round, by means of a brush, with apricot jam cooked to the small-
Records on this page
Soufflé A La RoyaleVanilla SouffléViolet SouffléSubricsTimbale A La D’Aremberg