Boil for twenty minutes ; put in a basin and let
it cool, then pour in a glass of sherry or a liqueur
MOULD GARNISHED WITH PRESERVES.
glass of any liqueur, or a few drops of essence of vanille,
or of bitter almonds, to give flavour.
Decorate a mould with clear jelly coloured or a
little of the blanc mange coloured, and then fill up ;
let it cool completely, or take a plain mould having a
well in the centre to be filled and garnished with fruit.
It must be stiff enough from the gelatine to turn
out without breaking ; but it must melt in the mouth,
not be eaten by the bite of teeth.
Souffles.
It is desirable to begin the directions for making
souffles by stating that flour, and even potato flour,
SOUFFLES. 365
i.e. starch, are not to be used when a refined souffle
is wanted. The ingredients are to be httle, two eggs,
butter, and the flavouring matter.
A good many eggs, and those of the freshest,
must be used.
For ordinary souffles, potato flour may be used,
but not flour which, from its containing gluten, is less
elastic. Potato flour is really potato starch.
Sweet Souffles.
It Is necessary to have plenty of fresh eggs, a
proper dish, and a manageable oven, in order to
send up a souffle ; and it must be accepted as the
rule, that the guests may wait for the souffle, but
that the souffle cannot wait for the guests.
Put in a milk saucepan : i^ pints of milk, two
tablespoonsful of potato flour (that is, potato flour as
sold by grocers), a tablespoonful of pounded sugar, a
pinch of salt, essence of vanille, or other flavour ac-
cording to taste. Stir, and keep on the fire till it is
a perfectly smooth paste.
Break six eggs✪ Sweet Souffles, put the yolks in a basin, the
whites on a dish ; beat the whites to a snow, stir the
yolks in after a i^w minutes, and then the white?.
Pour the w4iole into the souffle case, bake in a quick
oven for about twenty minutes, or till it has risen ;
and be sure there is not one minute of delay in the
souffles being taken from the oven to the dinner table,
not to the service table.
366 SOUFFLES.
Omelette Soufflee.
6 yolks of eggs ;
6 ozs. of powdered sugar ;
A little salt ;
A tablespoonful of potato flour ;
A little flavouring, i.e. orange-flower water, or
essence of vanille.
Work with a wooden spoon into a creamy batter,
and then mix in the whisked whites of nine eggs✪ Omelette Soufflee.
Pile on an earthenware or china dish, and bake
in the oven for fifteen minutes. Dust sugar on the
top, and serve at once.
Omelette Soufflee.
Six eggs, six tablespoonsful of powdered sugar,
the juice of a lemon, and half the peel, grated.
Beat yolks and whites separately, and very well.
Add to the yolks by degrees the powdered sugar,
and beat until it ceases to froth, and is thick and
smooth. The whites should be stiff' enough to cut
with a knife. Stir together lightly with the seasoning ;
pour into a well-buttered dish, and bake in a quick
oven five or six minutes. The dish should be warmed
when it is buttered, not to chill the eggs. Let it be
handed quickly before it can fall.
Chocolate Souffle.
\ pint of milk ;
3 tablets of chocolate ;
4 fresh eggs.
SOUFFLES. 367 ✪ Chocolate Souffle
Page 147 · 3 recipe records on this page
Presented as published in 1882. 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
Boil for twenty minutes ; put in a basin and let it cool, then pour in a glass of sherry or a liqueur
MOULD GARNISHED WITH PRESERVES.
glass of any liqueur, or a few drops of essence of vanille, or of bitter almonds, to give flavour.
Decorate a mould with clear jelly coloured or a little of the blanc mange coloured, and then fill up ; let it cool completely, or take a plain mould having a well in the centre to be filled and garnished with fruit. It must be stiff enough from the gelatine to turn out without breaking ; but it must melt in the mouth, not be eaten by the bite of teeth.
Souffles.
It is desirable to begin the directions for making souffles by stating that flour, and even potato flour,
i.e. starch, are not to be used when a refined souffle is wanted. The ingredients are to be little, two eggs, butter, and the flavouring matter.
A good many eggs, and those of the freshest, must be used.
For ordinary souffles, potato flour may be used, but not flour which, from its containing gluten, is less elastic. Potato flour is really potato starch.
Sweet Souffles.
It Is necessary to have plenty of fresh eggs, a proper dish, and a manageable oven, in order to send up a souffle ; and it must be accepted as the rule, that the guests may wait for the souffle, but that the souffle cannot wait for the guests.
Put in a milk saucepan : i^ pints of milk, two tablespoonsful of potato flour (that is, potato flour as sold by grocers), a tablespoonful of pounded sugar, a pinch of salt, essence of vanille, or other flavour according to taste. Stir, and keep on the fire till it is a perfectly smooth paste.
Break six eggs, put the yolks in a basin, the whites on a dish ; beat the whites to a snow, stir the yolks in after a few minutes, and then the whites. Pour the whole into the souffle case, bake in a quick oven for about twenty minutes, or till it has risen ; and be sure there is not one minute of delay in the souffles being taken from the oven to the dinner table, not to the service table.
Omelette Soufflee.
6 yolks of eggs ; 6 ozs. of powdered sugar ; A little salt ;
A tablespoonful of potato flour ; A little flavouring, i.e. orange-flower water, or essence of vanille.
Work with a wooden spoon into a creamy batter, and then mix in the whisked whites of nine eggs.
Pile on an earthenware or china dish, and bake in the oven for fifteen minutes. Dust sugar on the top, and serve at once.
Omelette Soufflee.
Six eggs, six tablespoonsful of powdered sugar, the juice of a lemon, and half the peel, grated.
Beat yolks and whites separately, and very well. Add to the yolks by degrees the powdered sugar, and beat until it ceases to froth, and is thick and smooth. The whites should be stiff' enough to cut with a knife. Stir together lightly with the seasoning ; pour into a well-buttered dish, and bake in a quick oven five or six minutes. The dish should be warmed when it is buttered, not to chill the eggs. Let it be handed quickly before it can fall.
Chocolate Souffle.
\ pint of milk ;
3 tablets of chocolate ;
4 fresh eggs.
Records on this page
Sweet SoufflesOmelette SouffleeChocolate Souffle