Harper's cook book encyclopædia

Butter the timbales and spread with very fine breadcrumbs. When cooked, serve at once turned out on a platter on a folded napkin. Any other fish may be used. French Souffle. — Put a piece of butter the size of a small egg, and stir it over the fire, in a clean saucepan, with two table - spoonfuls of flour. When thick (it must not brown), have ready half a pint of boiling milk and two table-spoonfuls of cream, and stir the whole together. Pour it out into a bowl when smooth and thick, and flavor with maraschino, or to taste. Beat up the yolks of five eggs, with 2 ozs. of pounded sugar; add them, with the whites of eight eggs beaten to a stiff froth, and bake carefully in a souffle-dish. Time, about one hour. Lemon Souffle. — Mix % lb. of flour very smoothly with a pint and a half of milk ; add Y\ lb. of sugar which has been well rubbed upon the rind of three fresh lemons, and % lb. of Lobster Souffle Oyster Souffle butter, and boil gently until the mixture is thick and smooth. Pour it out, and stir it until it is nearly cold, then add the yolks of six eggs, well beaten. Last of all, beat the whites of nine eggs to a firm froth, and add them, with the strained juice of two lemons, to the rest. Butter a souffle-mould thickly, half fill it with the mixture, and bake in a moderate oven. If it is necessary to fill the mould more than half full, tie a band of well-buttered white paper round the top, to prevent the contents running over. Serve the moment it comes out of the oven. Time to bake, from thirty to forty minutes. Lobster Souffle (cold). — Take % lb. of cold boiled lobster and a tablespoonful of lobster coral, mix and rub through a sieve; add a tablespoonful each of thick cream and mayonnaise dressing, a dash of cayenne, half a teaspoonful of lemonjuice, and a gill of melted aspic jelly. Set on ice until the mixture begins to thicken, add two table-spoonfuls of mayonnaise, a table-spoonful of chopped shrimp, and a teaspoonful of minced parsley. Beat the mixture until cold ; fill little paper or china cases with it, and set on ice until firm. Garnish the tops with chopped hard-boiled egg, and serve. Omelet Souffl6. — Separate the whites from the yolks of six eggs, taking care to remove the specks. Add to the yolks two table-spoonfuls of pulverized sugar and a little lemonjuice, beating them well together. Whip the whites until they stand alone, when they must be mixed with the rest. Put a small piece of butter into the frying-pan, let it melt upon a slow fire, then add the omelet, taking great care that it does not burn ; turn it out upon a dessertdish, glaze by strewing powdered sugar over it ; then put it into the oven ; when it has risen, glaze it again, and serve it. This is considered one of the most delicious of all desserts by connoisseurs. The French frequently flavor with orange-flower water instead of lemon.