Omelette Souffle.— Yolks of two eggs, whites of three
eggs, one tea-spoonful of powdered sugar, one tea-spoonful
of essence of vanilla, one half ounce of butter, one grain of salt✪ Omelette Souffle.
First put into a small bowl the yolks of the eggs, together
with the sugar and vanilla, and with a wooden spoon stir
these until they come to a thick cream, which will take three
or four minutes.
CHEESE SOUFFLE. 139
Put the whites of the eggs upon a perfectly dry plate,
sprinkle over them the grain of salt, and with a dry knife
whip them to a very stiff froth.
Melt the butter in an omelette pan, taking care that it
does not get hot.
Mix together the whites and the yolks of the eggs, pour
this into tlie omelette pan, and put the pan over the fire for
one minute.
Transfer the pan to a quick oven, and allow it to remain
there for five minutes.
Turn the souffle" out quickly upon a hot platter, fold it
evenly together, and serve at once.
A table-spoonful of jelly or jam may be placed in the
centre of the souffle when served, if desired.
NOTES. — Salt is added to the whites of eggs for the purpose of
cooling them, and if in the slightest degree stale, to aid in bringing
them more quickly and lightly to a froth.
The whites of eggs must be whipped upon a dry plate and with
a dry knife, as the slightest moisture will prevent their coming to
a froth, and unless the froth of egg be very stiff the omelette souffl(5
will be made heavy by it and so spoiled.
Cheese Souffle. — One ounce of butter, one ounce of flour,
one gill of milk, one half tea-spoonful of white pepper, one
half tea-spoonful of salt, one grain of cayenne, three ounces
of grated cheese, yolks of three eggs, whites of four eggs✪ Cheese Souffle.
Melt the butter in a small sauce-pan and stir into it the
flour, adding also the milk, and stirring all until boiling.
Throw into the boiling mixture the pepper, salt, and cay-
enne ; when removing the sauce-pan from the fire, the yolks
of egg must be added together with the grated cheese, and
the whole very thoroughly beaten together.
Whip the whites of the eggs to a stiff froth, and stir this
in also, using care not to beat down the froth.
Fill this mixture equally into small paper ramekins or
cups, or mto tin cups if more convenient, and bake them in
a quick oven for ten minutes. Arrange the cups when the
souffle's are done upon a hot plate, and serve immediately.
140 SOUFFLES.
If the tin cups are used, a napkin may be folded in basket
shape upon the plate, and the tins pkced in it.
Chicken Souffle.— The breast of one raw chicken, one
gill of cream, one egg, one half ounce of butter, one half
ounce of flour, one salt-spoonful of white pepper, one salt-
spoonful of salt, two truffles✪ Chicken Souffle.
Take the skin from the breast of chicken, chop it finely,
and pound it when chopped in a mortar.
Melt the butter in a small sauce-pan, stir into it the flour
and one table-spoonful of the cream. Let this boil, and,
when boiling, take the sauce-pan from the fire and pour its
contents over the chicken in the mortar, adding also one
egg-
Page 95 · 3 recipe records on this page
Presented as published in 1886. 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
Omelette Souffle.— Yolks of two eggs, whites of three eggs, one tea-spoonful of powdered sugar, one tea-spoonful of essence of vanilla, one half ounce of butter, one grain of salt.
First put into a small bowl the yolks of the eggs, together with the sugar and vanilla, and with a wooden spoon stir these until they come to a thick cream, which will take three or four minutes.
CHEESE SOUFFLE. 139
Put the whites of the eggs upon a perfectly dry plate, sprinkle over them the grain of salt, and with a dry knife whip them to a very stiff froth.
Melt the butter in an omelette pan, taking care that it does not get hot.
Mix together the whites and the yolks of the eggs, pour this into the omelette pan, and put the pan over the fire for one minute.
Transfer the pan to a quick oven, and allow it to remain there for five minutes.
Turn the souffle" out quickly upon a hot platter, fold it evenly together, and serve at once.
A table-spoonful of jelly or jam may be placed in the centre of the souffle when served, if desired.
NOTES. — Salt is added to the whites of eggs for the purpose of cooling them, and if in the slightest degree stale, to aid in bringing them more quickly and lightly to a froth.
The whites of eggs must be whipped upon a dry plate and with a dry knife, as the slightest moisture will prevent their coming to a froth, and unless the froth of egg be very stiff the omelette souffle will be made heavy by it and so spoiled.
Cheese Souffle. — One ounce of butter, one ounce of flour, one gill of milk, one half tea-spoonful of white pepper, one half tea-spoonful of salt, one grain of cayenne, three ounces of grated cheese, yolks of three eggs, whites of four eggs.
Melt the butter in a small sauce-pan and stir into it the flour, adding also the milk, and stirring all until boiling. Throw into the boiling mixture the pepper, salt, and cayenne ; when removing the sauce-pan from the fire, the yolks of egg must be added together with the grated cheese, and the whole very thoroughly beaten together.
Whip the whites of the eggs to a stiff froth, and stir this in also, using care not to beat down the froth.
Fill this mixture equally into small paper ramekins or cups, or into tin cups if more convenient, and bake them in a quick oven for ten minutes. Arrange the cups when the souffles are done upon a hot plate, and serve immediately.
If the tin cups are used, a napkin may be folded in basket shape upon the plate, and the tins placed in it.
Chicken Souffle.— The breast of one raw chicken, one gill of cream, one egg, one half ounce of butter, one half ounce of flour, one salt-spoonful of white pepper, one saltspoonful of salt, two truffles.
Take the skin from the breast of chicken, chop it finely, and pound it when chopped in a mortar.
Melt the butter in a small sauce-pan, stir into it the flour and one table-spoonful of the cream. Let this boil, and, when boiling, take the sauce-pan from the fire and pour its contents over the chicken in the mortar, adding also one egg-
Records on this page
Omelette SouffleCheese SouffleChicken Souffle