THE SWEDISH, FRENCH
COLD SOUFFLES
Almond Souffle with Macedoine Fruit, a la Surprise
Amandes Souffiees, Macedoine a la Surprise
Put one and a half cups milk on stove. Put one tablespoon
butter in a saucepan then one heaping tablespoon flour, add the
milk, flavor with two tablespoons sherry and a very small pinch
of salt. Add to the mixture four tablespoons chopped almond
paste (if almond paste is not at hand, use finely chopped almonds
instead); leave to get cold. In the meantime, stir the yolks of
four eggs to a souffle with five tablespoons sugar; add it to the
mixture. Then beat the whites of the eggs to a meringue and add
it. Mix it in very carefully. Butter and sugar a deep form or
souffle dish and fill, sprinkle sugar on top, put in boiling water
and bake — uncovered — from twenty to thirty minutes, according
to heat of the oven; when done, leave to get cold. Then turn
out on a well-buttered baking sheet, cut the centre out, decorate
all around with beaten whites of eggs (sweetened and flavored with
brandy), and decorate with maraschino cherries✪ Almond Souffle with Macedoine Fruit, a la Surprise. Put in oven for a
few minutes — until the meringue gets settled (take care not to let it
get brown). Slip it carefully from the baking sheet to the platter
it is going to be served on, fill the centre with macedoine fruit and
all around with whipped cream.
A delicious dessert for luncheon, dinner, or supper, served very
cold.
Rice Souffle ( Riz souffle ) a la Surprise
Half cup rice, one cup milk, three-quarters cup sugar, one table¬
spoon brandy, a pinch of salt, and a little nutmeg.
Cook rice in two cups water until very soft, add the cup of
milk and cook again; take from the stove and let stand until
cold. Stir sugar and yolks to a souffle, add the rice, then the
brandy, last the whites of eggs — well beaten. Butter and sugar
a souffle dish, pour the mixture in, sprinkle with sugar and nutmeg
and bake in hot water in the oven twenty-five to thirty minutes;
when done, let stand to get cold, turn out, cover with meringue,
and brown in the oven. Place on a platter, serve with a cold fruit
sauce, foam sauce, or whipped cream.
Prune Souffle ( Pruneaux souffles) a la Surprise
One cup prune juice, one tablespoon butter, one large table¬
spoon flour, two tablespoons brandy, one teaspoon lemon juice,
one cup cooked mashed prunes, four eggs, half cup sugar, and a
pinch of salt.
AMERICAN COOK BOOK
How to Make It. Put the butter in a saucepan, add flour,
the mashed prunes, and the prune juice, leave until cold. When
cold, beat the yolks and sugar to a souffle, add brandy, then
the yolk and sugar; last add carefully whites of the eggs — beaten
to a stiff froth. Butter and sugar a souffle dish, pour the mixture
in, sprinkle with sugar, put the dish in hot water and bake in a
not-too-hot oven for about twenty minutes. Let stand until
cold, turn out on a buttered baking sheet, cover with a meringue
white and pink that has been sweetened and flavored with brandy,
decorate with maraschino cherries, put in oven for a few minutes
- — until the meringue is settled, lift carefully on to a silver platter,
on top of a paper doily.
Serve with whipped cream.
FRITTERS ( Beignets )
Bread-and-Butter Fritters a la Marie
Beignets de Tartines, a la Marie ✪ Rice Souffle a la Surprise
Page 549 · 5 recipe records on this page
Presented as published in 1918. 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
COLD SOUFFLES
Almond Souffle with Macedoine Fruit, a la Surprise
Amandes Souffiees, Macedoine a la Surprise
Put one and a half cups milk on stove. Put one tablespoon butter in a saucepan then one heaping tablespoon flour, add the milk, flavor with two tablespoons sherry and a very small pinch of salt. Add to the mixture four tablespoons chopped almond paste (if almond paste is not at hand, use finely chopped almonds instead); leave to get cold. In the meantime, stir the yolks of four eggs to a souffle with five tablespoons sugar; add it to the mixture. Then beat the whites of the eggs to a meringue and add it. Mix it in very carefully. Butter and sugar a deep form or souffle dish and fill, sprinkle sugar on top, put in boiling water and bake — uncovered — from twenty to thirty minutes, according to heat of the oven; when done, leave to get cold. Then turn out on a well-buttered baking sheet, cut the centre out, decorate all around with beaten whites of eggs (sweetened and flavored with brandy), and decorate with maraschino cherries. Put in oven for a few minutes — until the meringue gets settled (take care not to let it get brown). Slip it carefully from the baking sheet to the platter it is going to be served on, fill the centre with macedoine fruit and all around with whipped cream.
A delicious dessert for luncheon, dinner, or supper, served very cold.
Rice Souffle ( Riz souffle ) a la Surprise
Half cup rice, one cup milk, three-quarters cup sugar, one table¬ spoon brandy, a pinch of salt, and a little nutmeg.
Cook rice in two cups water until very soft, add the cup of milk and cook again; take from the stove and let stand until cold. Stir sugar and yolks to a souffle, add the rice, then the brandy, last the whites of eggs — well beaten. Butter and sugar a souffle dish, pour the mixture in, sprinkle with sugar and nutmeg and bake in hot water in the oven twenty-five to thirty minutes; when done, let stand to get cold, turn out, cover with meringue, and brown in the oven. Place on a platter, serve with a cold fruit sauce, foam sauce, or whipped cream.
Prune Souffle ( Pruneaux souffles) a la Surprise
One cup prune juice, one tablespoon butter, one large table¬ spoon flour, two tablespoons brandy, one teaspoon lemon juice, one cup cooked mashed prunes, four eggs, half cup sugar, and a pinch of salt.
How to Make It. Put the butter in a saucepan, add flour, the mashed prunes, and the prune juice, leave until cold. When cold, beat the yolks and sugar to a souffle, add brandy, then the yolk and sugar; last add carefully whites of the eggs — beaten to a stiff froth. Butter and sugar a souffle dish, pour the mixture in, sprinkle with sugar, put the dish in hot water and bake in a not-too-hot oven for about twenty minutes. Let stand until cold, turn out on a buttered baking sheet, cover with a meringue white and pink that has been sweetened and flavored with brandy, decorate with maraschino cherries, put in oven for a few minutes - — until the meringue is settled, lift carefully on to a silver platter, on top of a paper doily.
Serve with whipped cream.
FRITTERS ( Beignets )
Bread-and-Butter Fritters a la Marie
Beignets de Tartines, a la Marie
Records on this page
Almond Souffle with Macedoine Fruit, a la SurpriseRice Souffle a la SurpriseApple Fritters a la MathildaPrune Souffle a la SurpriseBread-and-Butter Fritters a la Marie