Note. — The name souffle in cooking is given to any
light preparation, hot or cold ; as a rule, sweet souffles
are either steamed or baked. Sweet omelettes are
made soufflee by beating the egg whites to a stiff froth,
and mixing it with the other ingredients ; these are
baked in the oven, whilst ordinary sweet omelettes
are fried in the omelette pan over a quick fire. See also
notes on Omelettes.
iS8
SOUFFLES AND OMELETTES
Souffle aux abricots.
Souffle aux amandes.
Souffle au cacao.
Souffle au cafe.
Souffle au chocolat.
Souffle au citron.
Apricot souffle.
Almond souffle.
Cocoa souffle.
Coffee souffle.
Chocolate souffle.
Lemon souffle.
Souffle aux /raises en caisses . Strawberry souffle in cases.
Souffle a la minute. Hasty souffle.
Souffle a V orange. Orange souffle.
Souffle d I’orge. Barley flour souffle.
Souffle au pain bis. Brown bread souffle.
Souffle a la polenta. Maize flour souffle.
Souffle au riz. Rice souffle.
Souffle d la semoule. Semolina souffle.
Souffle au tapioca. French tapioca souffle.
Souffle aux avelines pralinees.— Souffle flavoured
with burnt sugar hazelnuts or filberts. See also
Puddings.
Omelette soufflee au ehoeolat.— Souffle omelette
flavoured with chocolate.
— aux Confitures. — Souffle omelette with jam in
centre.
— soufflee a l’eau de fleurs d’oranger.— Souffle
omelette flavoured with orange-flower water.
— soufflee au kirsch. — Souffle omelette flavoured
with kirschwasser.
— SOUfflee aux peches. — Souffle omelette with
peaches in centre.
— soufflee aux pistaehes.— Souffle omelette fla-
voured with pistachio kernels.
— SOUfflee en surprise. — Souffle omelette with ice
cream in centre.
— soufflee la vanille. — Souffle omelette flavoured
with vanilla.
Omelette aux abricots.— Apricot omelette.
— Celestine. — Small sweet omelettes flavoured with
crushed macaroons, each filled with jam, rolled up,
sugared and glazed under salamander.
— & la charlotte. — Light soufflee omelette filled with
apple marmalade.
— au confiture.— Jam omelette.
— au four. — French pancakes baked in oven.
— aux framboises. — Raspberry omelette.
— & la meringue (Cold). — Omelette shape made out
of meringue mixture, and^baked ; when cold, filled
with sweet pear or apple ^puree ; red currant jelly
poured round dish.
— au rhum.— Rum omelette.
— SUCree. — Plain sweet omelette.
CAKES AND PASTRY i8g
Pannequets op crepes au cacao.— Cocoa pan-
cakes.
— aux confitures.— Jam pancakes.
— aux f raises. — Strawberry pancakes.
— aux framboises.— Raspberry pancakes.
— k la Maneelle. — Thin, fried pancakes, spread over
with sweetened chestnut purge flavoured with maras-
chino, rolled up, dredged with sugar, and glazed in
a hot oven.
— & la vanille. — Pancakes flavoured with vanilla.
PATISSERIES— FANCY CAKES
AND PASTRY.
Denises aux amandes. — Frosted almond sand-
wiches with puff paste foundation.
Talmouses d’abpicot. — Sweet short crust pasties,
shaped like three-cornered hats, filled with apricot
jam, and iced.
Gateaux — Cakes.
The name " gateau,” with a few exceptions, applies
to a light, dainty looking and tasty French cake, which
is usually iced over with butter, fondant, or royal
icing, and suitably decorated.
Gateau aux amandes.
Gateau a la cannelle.
Gateau au citron.
Gateau aux dattes.
Gateau au gingembre.
Gdteau genoise.
Gateau au madere.
Gdteau au miel.
Gdteau de noce (i manage ) .
Gdteau de Noel.
Gdteau a l' orange.
Gdteau de paque.
Gdteau aux pontmes.
Gdteau a la vanille.
Almond cake.
Cinnamon cake.
Lemon cake.
Date cake.
Page 111
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Note. — The name souffle in cooking is given to any
light preparation, hot or cold ; as a rule, sweet souffles
are either steamed or baked. Sweet omelettes are
made soufflee by beating the egg whites to a stiff froth,
and mixing it with the other ingredients ; these are
baked in the oven, whilst ordinary sweet omelettes
are fried in the omelette pan over a quick fire. See also
notes on Omelettes.
iS8
SOUFFLES AND OMELETTES
Souffle aux abricots.
Souffle aux amandes.
Souffle au cacao.
Souffle au cafe.
Souffle au chocolat.
Souffle au citron.
Apricot souffle.
Almond souffle.
Cocoa souffle.
Coffee souffle.
Chocolate souffle.
Lemon souffle.
Souffle aux /raises en caisses . Strawberry souffle in cases.
Souffle a la minute. Hasty souffle.
Souffle a V orange. Orange souffle.
Souffle d I’orge. Barley flour souffle.
Souffle au pain bis. Brown bread souffle.
Souffle a la polenta. Maize flour souffle.
Souffle au riz. Rice souffle.
Souffle d la semoule. Semolina souffle.
Souffle au tapioca. French tapioca souffle.
Souffle aux avelines pralinees.— Souffle flavoured
with burnt sugar hazelnuts or filberts. See also
Puddings.
Omelette soufflee au ehoeolat.— Souffle omelette
flavoured with chocolate.
— aux Confitures. — Souffle omelette with jam in
centre.
— soufflee a l’eau de fleurs d’oranger.— Souffle
omelette flavoured with orange-flower water.
— soufflee au kirsch. — Souffle omelette flavoured
with kirschwasser.
— SOUfflee aux peches. — Souffle omelette with
peaches in centre.
— soufflee aux pistaehes.— Souffle omelette fla-
voured with pistachio kernels.
— SOUfflee en surprise. — Souffle omelette with ice
cream in centre.
— soufflee la vanille. — Souffle omelette flavoured
with vanilla.
Omelette aux abricots.— Apricot omelette.
— Celestine. — Small sweet omelettes flavoured with
crushed macaroons, each filled with jam, rolled up,
sugared and glazed under salamander.
— & la charlotte. — Light soufflee omelette filled with
apple marmalade.
— au confiture.— Jam omelette.
— au four. — French pancakes baked in oven.
— aux framboises. — Raspberry omelette.
— & la meringue (Cold). — Omelette shape made out
of meringue mixture, and^baked ; when cold, filled
with sweet pear or apple ^puree ; red currant jelly
poured round dish.
— au rhum.— Rum omelette.
— SUCree. — Plain sweet omelette.
CAKES AND PASTRY i8g
Pannequets op crepes au cacao.— Cocoa pan-
cakes.
— aux confitures.— Jam pancakes.
— aux f raises. — Strawberry pancakes.
— aux framboises.— Raspberry pancakes.
— k la Maneelle. — Thin, fried pancakes, spread over
with sweetened chestnut purge flavoured with maras-
chino, rolled up, dredged with sugar, and glazed in
a hot oven.
— & la vanille. — Pancakes flavoured with vanilla.
PATISSERIES— FANCY CAKES
AND PASTRY.
Denises aux amandes. — Frosted almond sand-
wiches with puff paste foundation.
Talmouses d’abpicot. — Sweet short crust pasties,
shaped like three-cornered hats, filled with apricot
jam, and iced.
Gateaux — Cakes.
The name " gateau,” with a few exceptions, applies
to a light, dainty looking and tasty French cake, which
is usually iced over with butter, fondant, or royal
icing, and suitably decorated.
Gateau aux amandes.
Gateau a la cannelle.
Gateau au citron.
Gateau aux dattes.
Gateau au gingembre.
Gdteau genoise.
Gateau au madere.
Gdteau au miel.
Gdteau de noce (i manage ) .
Gdteau de Noel.
Gdteau a l' orange.
Gdteau de paque.
Gdteau aux pontmes.
Gdteau a la vanille.
Almond cake.
Cinnamon cake.
Lemon cake.
Date cake.